Without a doubt a most original recipe. Croquettes stuffed with a black rice which is spectacular. Perfect to eat in one bite.
Black rice croquettes
These black rice croquettes are spectacular. What are you waiting for to do them?
- Ángela
- Kitchen: cuisine
- Recipe type: incoming
- Rations: 12
- Total time:
Ingredients
- 1 chive
- 1 Tomate
- 1 hoja de laurel
- 400 gr of squid
- 1 liter of fish stock
- 1 cuttlefish
- 250 gr of rice
- 12 prawns
- 6 packs squid ink
- 3 tablespoons of butter
- 3 tablespoons flour
- 500 ml of milk
- 1 egg to coat
- 150 gr of breadcrumbs to coat
- 100 gr of aioli
Preparation
Chop all the vegetables (we remove the skin from the tomato), and fry them with the bay leaf. In another pan we sauté the squid together with the cuttlefish, also cut into small pieces, and when they are done, we add the prawns.
When we have everything well cooked, we put it together and add the squid ink. We mix everything well. Add the rice, mixing well and add the broth (putting double plus half the broth than the rice).
We let everything cook over low heat for about 20 minutes, and after that time, we let it rest with a cloth on top of the pot.
Once we have everything ready, we prepare the bechamel. To do this, we heat a frying pan over medium heat and add 4 tablespoons of olive oil. When the oil is hot, add the three tablespoons of flour and fry it with the olive oil. Go adding the milk until we see that the béchamel is thick, without stopping stirring so that it does not burn. Season with salt and pepper and when we see that the béchamel has a suitable texture, we mix it with the rice.
We let the dough rest overnight, spread out in a bowl and covered with plastic wrap.
The next day we take the pieces of dough and mix it with the rice. With the help of our hands, we are shaping it.
We bathe in flour and then in beaten egg and then in breadcrumbs.
We fry in abundant oil and serve them with a little aioli.