squid stuffed with black ink rice & chipotle aioli

By: Christine Seah posted Nov 11th 2016 10:30AM

squid stuffed with black ink rice & chipotle aioli
(Refer to page 57)
By Chef Christine Seah
 
15squids
Olive oil, for sauteing
A splash of white wine
Brown sugar, for carmalsy
Spring onion and corianders chiffonade, for garnishing
 
Black Ink Rice
 
Garlic parsley butter, for sautéing
1  tsp paprika powder
250mlJapanese rice
Salt and freshly ground pepper, to taste
1  tbsp squid ink
1  tsp white wine
2  shallots, peeled and finely sliced
½ red chilli, finely chopped
2 tbsp  corn kernels
1 tbsp  finely chopped coriander,
250ml  water
 
Chipotle Aioli
 
½ canned adobo chipotles, with liquid
2 egg yolks
1 tbsp  brown sugar
1 tsp(each) paprika powder and lime juice
Salt and freshly ground pepper, to taste
375ml  olive oil

 
•For the chipotle aioli: Place the adobo chipotles with liquid, egg yolks, brown sugar, paprika powder and lime juice into a food processor. Season to taste with salt and freshly ground pepper and pulse until smooth. Gradually add in the olive oil and pulse until emulsified.
•For the black ink rice: Sauté garlic parsley butter and paprika powder in a frying pan over a low heat until fragrant. Add in the rice and sauté briefly. Season to taste with salt and freshly ground pepper. Transfer the sautéed rice into a rice cooker and set aside. Mix squid ink and white wine in a mixing bowl and pour the mixture into the rice cooker. Mix well and add in all the remaining ingredients. Mix well and steam the black ink rice until tender.
•          Stuff the squids partially full with the steamed black ink rice and set aside. Heat olive oil in a sauté pan over a high heat until hot. Add in the stuffed squids and pan- sear on both sides until evenly browned. Season to taste with salt and freshly ground pepper. Add a splash of white wine and cover the sauté pan with a lid.
•          Spoon the remaining steamed black ink rice onto each serving plate and top with stuffed seared squids. Drizzle with chipotle aioli. Sprinkle with brown sugar and blowtorch until carmelised. Garnish with spring onions and coriander chiffonade. Makes 15
 

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