Arroz negro: the spanish black rice recipe
Black rice is a classic that has few ingredients, since squid ink covers other flavors. It is usually accompanied with the typical and well-known alioli (garlic and oil) and if it is homemade much better. What we must take care of in this recipe is that the squid ink is very well cooked since raw is very toxic. It must be under cooking for at least 10 minutes. This paella dry rice is of Spanish origin and it is said that before its black color was because the fishermen prepared it with an onion stew that they let simmer for so long that it got very dark and then dyed the rice. It's a simple dish but full of flavor and I'm sure you'll get a wonderful result when you dare to cook it.
Instructions
Clean the squid under the tap water, dry it well and cut it into tiny pieces.
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.
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.
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!
Nutrition Facts
Servings: 4 Amount per serving Calories 440 % Daily Value* Total Fat 14.3g 18% Saturated Fat 2.4g 12% Cholesterol 246mg 82% Sodium 2243mg 98% Total Carbohydrate 44.2g 16% Dietary Fiber 2.1g 7% Total Sugars 2.9g Protein 31.7g Vitamin D 0mcg 0% Calcium 119mg 9% Iron 3mg 15% Potassium 629mg 13%
