Being a sea meal, in the coast of the Buenos Aires province, it is always present, the black rice with meaty clams broth that gives its special flavor. It goes very well with Sauvignon Blanc wine.
for 4 portions
400 g. | CARNAROLI RICE (medium grain) |
2 sachets | SQUID INK |
12 units | CLAMS |
200 cc. | WHITE WINE |
2 cloves | GARLIC |
n/a | PARSLEY |
n/a | SALT |
50 g. | ONION |
n/a | WATER |
n/a | OLIVE OIL |
n/a | PEPPER |
Chop parsley. Save. Sauté onion and garlic cut in Brunoise in a pot. Add clams, white wine and water. Cook for 5 minutes. Remove. In a casserole with olive oil, sauté the rest of the onions, add rice and toss it for some instants. Add the squid ink and the white wine then go adding clams juice till rice is done. Put salt and pepper. Finally, add clams, the chopped parsley and a little jet of olive oil.
Carnaroli rice can be replaced for Arboreo rice (short grain) because both can give a more creamy texture, due to their quality to absorb liquids and to free starch To clean clams sink them in water to liberate all the sand and then rub them one another
Rice is present in the tables of the world since more than 3000 years. Its origin is Asia, where it is considered the base of nutrition. At the beginning it was a plant of dry earth, which became semi aquatic due to a mutation and today is cultivated at the riversides. In this country it is harvest at banks of rivers Paraná and Uruguay.
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