Arroz Negro The Spanish Black Rice Recipes

ARROZ NEGRO: THE SPANISH BLACK RICE RECIPE

Steps:

• Clean the squid under the tap water, dry it well and cut it into tiny pieces.
• Peel the onion and the garlic. Finely chop the onion and cut the garlic slices. Peel the tomatoes, remove the seeds and chop them very thin (as if it were crushed tomatoes). Take the squid ink from the freezer.
• In a pot or saucepan put to heat the broth that we are going to use. Put the "paellera" on medium heat with the olive oil and when the oil is hot add the chopped squid (remember that it must be well dry) and sauté until the squid is browned.
• When the squid is golden, remove it to a plate with a slotted spoon trying to leave the maximum oil in the "paellera". Then add the onion and garlic to the paella pan and leave until golden brown (add a little more oil if necessary).
• Repeat the same procedure with the shrimp. Peel and remove the pod, dry them well with a paper towel. Season with salt and pepper. Grill one minute per side. Put the shrimp on a plate, they are served at the end. Then add the chopped tomato and leave for 2 or 3 minutes. Now add the rice and squid ink.
• Mix well with the vegetables for 1 minute and add the hot broth. Add the squid, tarragon and the saffron threads. Mix everything well and salt test. If the broth does not have salt, you will need at least a half a tablespoon of salt (keep in mind that the well-golden squid provides a very intense almost salty flavor). If the broth already has salt you will have to adjust the point of salt to your liking, but keep in mind that in the end the flavors will concentrate.
• Leave on high heat for 10 minutes and then lower to medium heat. Do not stir the rice while it is done. When the rice is at its point away from the heat and let stand for 5 minutes. If the rice was a bit hard, let it sit for 5 minutes covered with a clean, damp cloth. Add the shrimp on top. And that's it, serve the rice accompanied by a rich aioli and eat!

ARROZ CON GANDULES (RICE WITH PIGEON PEAS)

Steps:

• In a Dutch oven, cook Sofrito in oil over medium-low heat, stirring occasionally, about 5 minutes. Add rice and sazon; cook and stir until rice is lightly toasted, 3-4 minutes. Add all remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until rice is tender, 15-20 minutes. Fluff with a fork.

SPANISH BLACK RICE WITH PAN-ROASTED PRAWNS AND GREEN OLIVES: ARROZ NEGRO

Steps:

• Combine the stock and squid ink in a saucepan and place over medium-low heat, stir to combine.
• Heat 3 tablespoons of the olive oil in a wide shallow skillet or paella pan over medium heat. Make a sofrito by sauteing the onion, garlic, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld, about 10 minutes. Sprinkle with the paprika, salt and pepper. Fold in the rice, stirring to coat the grains. Pour in the hot, black stock and give it a stir. Reduce the heat to low and cook until the liquid is absorbed, about 10 minutes; season with salt and pepper. Do not cover or constantly stir like risotto.
• Mix the pimentos, olives, parsley, lemon juice, and remaining 2 tablespoons of oil together in a small bowl. Arrange the pan-roasted prawns on the black rice, and sprinkle the olive mixture all over the top; serve directly from the pan at the table.
• Make a quick marinade for the prawns by combining them in a bowl with a healthy drizzle of olive oil, the paprika, crushed garlic, lemon slices, salt, and pepper. Toss the prawns so they are coated with all the good stuff and marinate for 5 minutes to 2 hours in the refrigerator.
• Place a large skillet over medium-high heat and coat with a couple of tablespoons of olive oil. When the oil is hot, pull the prawns out of the marinade and toss them into the pan. Saute for 3 minutes on each side until the shells are red and charred. Serve the prawns with the Spanish black rice.