Blackened Rice with Squid - James Martin Chef

Ingredients

• 50ml Olive oil
• 2 cloves Garlic, crushed
• ½ onion diced
• 1 large tomato grated(4 tbs)
• ½ tsp dried oregano
• 200g Arroz rice
• 2 sachets Squid ink
• 500ml Fish stock
• 1 large squid diced
• 75g parmesan grated
• 1 bulb garlic
• Drizzle of olive oil
• 100g butter softened
• 100g flour
• 2 eggs
• 150g dried breadcrumbs
• 25ml olive oil
• 1 slice sourdough cubed
• 50g almonds
• 1 garlic clove crushed
• 100g tomato pulp
• Pinch dried oregano
• 2 roasted red peppers sliced
• ½ tsp salt
• 1 tbs sherry vinegar
• 150ml crème fraiche