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Dirty Mussel Rice with Squid Ink
Mydopilafo done risotto-style: leek, fennel and onion sweated soft, rice stirred with hot seafood broth and squid ink, ouzo and wine, then folded with steamed mussels, dill and lemon zest for a dramatic black pilaf.
- YieldServes 6 to 8
- Hands-on1 h
- Total1 h 22 min
- Difficulty
Ingredients
- 50mussels, in-shell or shelled; rinsed and debearded if in the shell
- 240 mldry white wine, for steaming the mussels
- 120 mldry white wine, for the rice
- 2.9 Lshrimp, fish or seafood broth, kept at a bare simmer; you may not need all of it
- 120 mlextra-virgin Greek olive oil, 60 ml for the vegetables, the rest to finish
- 1large leek, trimmed, washed well and chopped
- 2scallions, chopped
- 1large red onion, chopped
- 1fennel bulb, chopped
- 3 clovesgarlic, chopped
- 370 gGreek Carolina or Italian risotto rice such as Arborio or Carnaroli
- 1sachet of squid ink
- 120 mlouzo
- to tastesea salt and freshly ground black pepper
- 35 gfresh dill, chopped
- 1lemon, finely grated zest only
- to tastecrushed pink peppercorns, for garnish
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