Today I’m sharing another rice recipe because, as a true Valencian, I love eating it in every possible way!This one’s a creamy rice with squid and shrimp. Back in Spain, I’m from the coast right by the Mediterranean Sea, so we’re huge fans of any dish made with fresh fish or seafood.When I lived in the U.S., it was harder to find fresh good seafood in the area I was in, but here in Toronto I discovered the St. Lawrence Market—and they have an amazing selection! The other day I picked up wild squid, monkfish, tuna… and I even found some Valencian rice there, so I got to work and made this delicious dish!Shall we get started??

We Valencians love getting together with family or friends on Sundays to enjoy a good paella, so… Today I didn’t make a traditional paella, but I did whip up a black rice dish instead! I served it with garlic mayonnaise, which is a must in my house whenever we have this kind of rice.Living here in the U.S., some ingredients are a bit tricky to find — like squid ink — but I found some little cans of squid in its ink from the brand GOYA that work perfectly! Plus, they’re imported from Spain! As for the fish stock, I buy it ready-made because it’s hard to find the right fish here to make a good homemade broth.Even so, it turns out amazing, and my husband and I feel like we’re at a beachside chiringuito while we eat it!! 😎☀️🌊🥘🍻

Easy,quick & delicious #week4of5

Squid ink is a delicacy in Spain - but don't knock it til you try it! Its delicious and creamy flavor will have you enjoying every bite. Try out our recipe made the authentic way with extra virgin olive oil from Spain!

Yummy 😋!!!

This recipe i don't know from where, but my family always do it ,So I like to share it with you 😍

I like to cook excellent meals with common everyday ingredients that we use daily. I dislike recipes that contain too many ingredients that I have never seen or heard of and difficult to obtain. My recipes are based on ingredients that we all have available at home.

My mother taught me this recipe. It's very easy and delicious! It's also reasonable. It's my husband's favorite.Sardines go bad quickly, so please cook in a short time!It might also be tasty to sprinkle with sansho pepper (Japanese pepper)! Recipe by Nokosandon

I had leftover boiled octopus, so I used it to make this rice dish.If you soak the octopus in sake, it'll soften. Pour the octopus sake and the cooker.If you top the rice bowl with chopped leeks, mitsuba (Japanese parsley), or shiso leaves, it'll look and taste great (the picture is garnished with daikon radish sprouts). Recipe by Kumahachi

I adopted this from a recipe that I saw on TV. The TV show used a microwave to cook the squid, but the sauce did not penetrate too well, so I changed the recipe to simmer the sauce on the stovetop.-If you put too much rice inside, the squid will burst, so be careful.-If the rice is not enough, it will fall apart when you slice it into pieces.-If you have leftover seasoned rice, don't stuff it into the squid, but make it into a grilled rice balls and enjoy.-Simmer it over low heat. Try not to scorch it. For 1 squid's worth. Recipe by Komikan

Squid could be used instead of octopus...Parsley and crushed chilly uplifts all flavors in this dish!

This dish is easy to prep and cook ready to eat in less than 30 mins great for a busy house #chicken #cajun #easy