Rice with squid ink, shrimp fillets and squash
May 5, 2020
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November 1, 2020


  • 500 g medium-grain white rice (European Rice)
  • 300 g minced meat
  • 1 egg
  • 100 g flour
  • 100 g parmesan
  • 100 g breadcrumbs
  • 3-4 carrots
  • 1 onion
  • clove of garlic
  • salt – pepper
  • nutmeg
  • green shoots to garnish
  • 50 ml olive oil


Boil the rice; when ready, leave in a colander to cool.

Sauté the minced meat together with the onion and garlic. Season with salt and pepper, add the egg and parmesan, and leave to cool.

In another pot, mash the carrots with the nutmeg and olive oil.

When the mash is ready, spread it on a plate.  

Fill the rice croquettes with the minced meat and roll them in flour, egg and breadcrumbs.

Fry over high heat for 5-6 minutes. Optionally, serve with mayonnaise.

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