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Black rice

Hello!

This particular recipe has the colour as its main feature: black. It’s very similar to a paella, but replacing saffron by the ink of squid or sepia, this will give the recipe a completely different color and slightly different taste.

Ingredients (for 4 people):

  • 300 gr rice
  • Sepia or squid (sobre 800-900 gr) with it ink
  • 2 onions
  • 1 garlic head
  • 1 pumpkin
  • 12-16 prawn/shrimps

Let’s start preparing a fish stock, if at the end there are still stock you can use it in a future to prepare a nice soup. In a big pot add a pumpkin cut in 4 pieces, 1 onion cut in 4 pieces, a garlic head cut in half, the shell and heads of shrimps, some fresh rosemary and/or thyme (if you have), some salt, the sepia of squid and finally cover with cold water. Cover the pot with a lid and let cook for 45 minutes.

Once the stock is ready chop an onion and cut in pieces the sepia or squid. On a pan add olive oil, and then the chopped onion with a bit of salt. Stir and cook for about 8 minutes. Once the onion is cooked, add peeled shrimps and the sepia or squid mixing well all together and cooking for 2 minutes. Add rice (70 to 80 gr per person), mix well and cook for 2 minutes.

Finally add the ink, and then some stock, cook for 15 minutes. Frequently check if there is still stock, adding more if needed. Taste also to check if more salt is needed. When you are close to 15 minutes of cooking just add more stock (if needed) in small quantities in order to get it dry at the end of cooking time.

Music in the video (Airport Lounge) has been composed by Kevin MacLeod (http://incompetech.com)

black rice

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Chicken soup

With winter getting close it’s a good time to start preparing hot dishes, like this chicken soup. Chicken soup will bring you a nice dinner at night, but also stock chicken which can be used as another ingredient in some recipes.

Ingredients:

  • 1 Onion
  • 2-3 brances of celery
  • 1 leek
  • ½ pumpkin
  • 1 chicken carcass
  • 1 garlic head
  • Thyme
  • Rosemary
  • Pasta

We will start placing a chicken carcass in a big pot. Then we will cut vegetables to add to the pot:

An onion in about 8 pieces, a garlic head just cut in half, 2 or 3 celery branches, one leek, half pumpkin. On the pot wi will aslo add salt, rosemary and thyme, and then cover the vegetables and chicken carcass with cold water.

You can also add other ingredientes like carrot, bay laurel leaves, pepper, chili (if you like it spicy), patatoe, artichoke, parsley …

Once water starts to boil let the stock on the fire about forty five minutes.

Use the stock to cook pasta, add more salt if needed and you have ready this chicken soup.

If you replace the chicken carcass with some prawns heads, the rests of some other fish you can make a fish stock, and cooking the pasta with the stock and the prawns you will get a really nice fish soup.

Finally once you test the recipe for first time you will prefer your soup to be more flavour concentrated or less, just increase the amount of vegetables if you want stronger flavour or decrease if you want it lighter.

Hope you like this recipe, see you soon!

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