BLACK RICE WITH SQUIDS

FOR 4 PEOPLE
Difficulty: Easy
Preparation: 40 min
Cooking: 45 min
 

INGREDIENTS

  • 400 g of rice
  • 1 liter of fish broth
  • 600 g of squids
  • 1 onion
  • Olive oil
  • Squid ink
  • 150 g parmesan cheese
  • Butter
  • Some basil leaves
  • Salt
  • Pepper

PREPARATION

Prepare the squid…

Wash the squids with cold water. Remove in all of them the thin film that covers the body. Empty them by removing the soft parts and the transparent “pen”. Wash them again with cold water and dry them with absorbent paper. Splatter them. Peel and chop the onion.
 
Prepare a sauce with olive oil, basil leaves, salt and pepper. Crush it well and reserve.
 
Cooking the rice…

Heat the olive oil in a paella pan and sauté the onion. When it becomes brown, add the rice and stir for a few minutes. Add the remaining squid ink, the fish broth and let it cook for a few minutes. The rice has to boil for about 20 min approx.
 
Meanwhile, heat some oil in a pan and sauté the squids.
 
Test the rice and remove the paella pan from the heat. Add some butter, the parmesan cheese and stir. Put the squids on top of the rice and water with some sauce.

THE CHEF’S ADVICE
For a creamier rice, you need to add he broth slowly – the slower the broth is added creamier the rice would be.

CONCURSO. GANA UNA COCOTTE DE HIERRO FUNDIDO ESMALTADO (FINALIZADO)

Este concurso ya está cerrado, dirígete a Blog Castey, Facebook o Instagram para conocer los concursos activos.
 
Empezamos este noviembre con energía porque des de Castey lanzamos nuevo concurso! Esta vez el ganador/a se llevará una cocotte de hierro fundido esmaltado. Ideal para cocer o guisar a fuego lento, dorar a fuego vivo, caramelizar alimentos, saltear, asar e incluso hornear. Si quieres ganar esta cocotte solo debes seguir las siguientes instrucciones.
 

Instrucciones para participar:

 
1. Lee las Bases Legales.
2. Síguenos en nuestra página de Facebook o de Instagram. Puedes participar desde cualquiera de nuestras redes sociales.
3. Dale like a esta publicación (en Facebook o Instagram).
4. Y lo más importante: comenta qué cocinarías con una cocotte.
5. Añade la etiqueta #cookingbycastey a tu comentario.
 
Tienes hasta el 24 de noviembre para participar. Escogeremos el comentario más sabroso, sorprendente y original.
 
Estate atent@ a nuestro perfil, porque el nombre del ganador/a se publicará el día 25 de noviembre.
 
¡Y recuerda que si quieres puedes compartir el sorteo en tu biografía y mencionar a tus amigos en los comentarios para que también puedan participar!
 
¡Mucha suerte a tod@s!

 










CHESTNUT CREAM CREPES WITH CHOCOLATE SAUSE

FOR 10 CRÊPES
Difficulty: Medium
Preparation: 10 min
Rest: 2h
Cooking: 50 min

INGREDIENTS

  • 800 g crepe dough
  • 750 g of chestnuts
  • 6 yolks
  • 50 g of sugar
  • 1 liter of milk
  • 60 g of flour
  • Zest of an orange
  • 1 tbsp of vanilla essence
  • 50 g of dark chocolate
  • 25ml of liquid cream
  • 1 tbsp of meld butter

PREPARATION

Make the crepes dough and let it rest during 2 hours.
 
Prepare chestnut cream…
 
Cut the top of the chestnuts and put them in a pot with boiling water. Boil the chestnuts for 10 min.
 
Peel the chestnuts and put them in a pot by adding a little milk. Cook over low heat for about 30 min or until they get soft and dry. If it’s necessary keep adding more milk so that they don’t burn.
 
Mash the chestnuts together with the orange zest, the yolks and the sugar. Reserve the mash.
 
Put the flour in a bowl and add the hot milk until all the flour dissolves, don’t stop stirring so that lumps don’t form.
 
Add the milk with flour to the chestnut mash. Cook the mixture until it boils and gets thicker. Remove from heat and incorporate the vanilla essence. Let it cool.
 
Prepare the chocolate sauce…
 
Prepare the chocolate sauce. Mash the chocolate and melt it with the butter. Once melted, remove from heat, add the cream and stir well to mix properly.
 
Cooking the crepes…
 
Poor half a soup ladle of dough into a warm and previously greased crepe pan. Distribute it all around the cooking surface and cook. Once the dough loses brightness, turn it upside down and cook the other side during one minute more until its brown. Keep it warm.
 
Spread the crepes, put part of the chestnut puree and roll them. Serve on plates and decorate with chocolate sauce.

THE CHEF’S ADVICE
Make these crepes even better by baking them in the oven for about 10 min to brown them.

Castey Titanium Crepe Pans have the best non-stick performance. Crepes won’t stick on the cooking surface. If you don’t want food to stick on the cooking surface of your pans, follow our advices.