gms piquillo peppers
gms short grain rice
ml fish stock or vegetable stock
red onion, finely chopped
gms garlic cloves, finely chopped
tsp brown sugar
gms squid ink
Salt and pepper
This is not necessarily a traditional recipe, but it uses very traditional ingredients. One of them is piquillo peppers. These little red peppers have a beautiful smoky flavor. They originate in the North of Spain and are commonly used in many traditional dishes. They are sold in cans, already roasted.
The second ingredient-squid ink-is also widely used in countries like France, Italy or Spain. It adds a mysterious black colour to a dish and an absolutely natural colorant!
Heat a small amount of Noor Oil in a pan, add 2 of the chopped garlic cloves. When they turn a golden brown add the chopped piquillo peppers. Give it a good stir and cook at a low heat for 5 minutes. Then add the brown sugar, stir and let it cook for another 5 minutes.
Sauté onion and the last garlic clove in a pan with Noor Oil at a low heat. Once the onion is transparent, add the rice and sauté for a couple of minutes. Incorporate the ink and the stock, give it a good stir and let it cook until all the stock is absorbed and the rice is perfectly cooked.
The last step is to fry the eggs. Heat 1 tbsp Noor Oil in a small pan. Wait until the Noor Oil is hot enough, without letting it smoke and fry one egg at a time. Season the eggs and keep it aside.
Use a plating ring, add a first layer of black rice, some piquillo peppers on top of that, and finish with the egg. Remove the ring. Viola your Black rice, piquillo pepper & egg timbale is ready. Enjoy!