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Rice with Squid, Morcilla and Chimichurri Bomba Rice

by Agustin Balbi (Ando) &
Ricardo Chaneton (Mono)

Growing up rice was my favourite foods to eat, especially my grandma's, Lola Caldoso. Even today rice has a very special place in my heart that connects with the best memories of her.

AGUSTIN BALBI

There was a point in my life when rice was all that I would eat – my only comfort food. It amazes me to this day that a singular ingredient can still conjure up so much for me.

RICHARD CHANETON

Rice with Squid, Morcilla and Chimichurri Bomba Rice

  • STARTER
    4 PERS
  • timing
    1HR
  • preparation time
    30 MIN
  • Cooking time
    30 MIN

INGREDIENTS

METHOD

For the rice:

Peel the morcilla skin off.
Clear the squid and cut in even size pieces.
Chop the onion, bell pepper, green pepper, garlic into 1x1 cm.
Chop the tomato very fine.
In a deep pot with the help of a little oil cook the onion, garlic, peppers until transparent.
Add the rice until it turns pearl colour.
Add the chopped tomato and cook until it becomes almost dry.
Add the chicken stock little by little.
Add the morcilla and mix.
At the end add the squid.

For the chimichurri sauce:

Chop the parsley, garlic and red pepper.
Mix all the dry ingredients.
Add the extra virgin olive oil.
Add the lemon juice.
Reserve.
Once rested, finish with salt to taste.

Pairs with Krug Grande Cuvée 170ème Édition

A light golden colour and fine, vivacious bubbles, holding a promise of pleasure. Aromas of flowers in bloom, ripe, dried and citrus fruits, as well as marzipan and gingerbread. Flavours of hazelnut, nougat, barley sugar, jellied and citrus fruits, almonds, brioche and honey.

Krug Grande Cuvée
Krug Grande Cuvée
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