Calamari with Red Rice and Chorizo sauce

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Serves 6

Ready in 40 minutes

 

200 grams chorizo

500 grams cream

1 shallot

one third of a glass of dry white wine

a pinch of saffron

2 tbs extra virgin olive oil

 

250 grams red rice

 

400 gram squids

3 tbs extra virgin olive oil

half tsp black pepper

salt

 

Boil the rice in salted water as per directions.

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Chop finely the shallot and stir fry it in heated olive oil.

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Add the chorizo chopped and stir-fry (medium-low heat) for 8/10 minutes.

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Rise the heat to high and add the wine – let evaporate completely.

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Add the saffron and the cream and bring to a gentle boil. Retain from fire.

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Blend the cream with a hand blender. Pass the sauce through a sieve and set aside in a warm place.

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Meanwhile slice the calamari into half centimeter thick slices. Heat the olive oil into a pan, add the pepper and add the squids, stri fry them for 4/5 minutes (no more than that otherwise the meat will get hard). Season with salt.

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Prepare the plate: with a pastry cutter prepare directly onto the plate a small cake of rice (press it very well). Put the stir-fried calamari on top and season the base of the rice cake with the sauce. Serve immediately.

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