This simple, soulful dish is a play on a very typical Brazilian combination: seafood and rice. The pairing is quite common along Brazil’s roughly 4,000 miles of Atlantic coastline. In the northeast, seafood and rice appear as mocqueca, a stew with tomato and coconut. In the state of Bahia, Bobó de camarão, a dish of shrimp, dendê oil, manioc purée and coconut milk are served over white rice. – Editor’s Note
- 15 grams sage
- 5 grams parsley
- 5 grams fresh thyme
- 2.5 grams oregano
- 7 grams rosemary
- 250 milliliters extra-virgin olive oil
- 350 grams fresh squid
- 250 grams rice
- 3 cloves garlic, finely chopped
- 50 milliliters white wine
- extra-virgin olive oil
- salt and pepper
- edible sprouts, to decorate
- For the herb oil, combine all of the ingredients, cover and leave to infuse in a refrigerator for one week.
- Clean the squid and separate the bodies from the tentacles. Remove the head and beak and discard, retain the ink sack and tentacles.
- Add the rice to the pan and allow to cook for a few minutes. Add the white wine and cook until reduced. Add 500 ml cold water to the pan, stir once, and leave to cook.
- When the rice is almost cooked, add the squid and mix well. Cook for 3 minutes and then remove from heat. Season with salt, pepper, and a drizzle of extra virgin olive oil.
- To serve, divide the rice between 4 serving bowls and garnish each with an edible sprout. Serve immediately.