Black Rice Squid Ink Recipe Arroz Negro

BLACK RICE SQUID INK RECIPE-ARROZ NEGRO

Black rice squid ink recipe-Arroz negro image

The Arroz Negro is visually, one of the most interesting Paella dishes, since (how its name states) it is completely black. The ingredients themselves are very similar to a fish paella, consisting of rice and seafood, but in this case the special and indispensable key element is the squid.

Provided by Spain Food Sherpas

Categories entree

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

300 gr (baby) cuttlefish or squid
200 gr fish filet (monkfish, kingklip, school shark or any type of fish with a lot of meat and few bones)
2 ink sacs
2 ñoras (dried red pepper)
1 green pepper
4 tomatoes
2 cloves of garlic
Olive oil
Seasoning (parsley, saffron, white wine, salt- mashed)
Fish stock, 8 cups
Round- grain rice, 400gr

Steps:

Rehydrate the ñoras: Cut the peppers in halves, remove the seeds and place them into a jar of water
Gut and Clean the baby squids or ask your monger to do it for you.
Cut the vegetables into small pieces.
Heat the pan add the olive oil.
Fry the peeled cloves of garlic until they're golden, take them out and save them for the "mashed seasoning" (majadito)
Sauté green pepper and when it's golden, add the tomato and then the squid.
When everything is tender, add the rice and stir-fry it with the rest of the ingredients.
Add then the stock (remember that for preparing any sort of Paella, you always need double the amount of stock than rice.)
Prepare the majadito with the seasoning and the ink, the garlic you saved and the ñoras, all mashed in a mortar.
When the stock starts boiling, add the majadito and the fish pieces.
Cook it 10 minutes over high heat then 7-8 minutes over low heat and Let it rest 10 minutes, covered.

Nutrition Facts : ServingSize 250gr, Calories 299 cal, Fat 10 g

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