Who doesn't like a good rice dish to round off a morning at the pool or beach? This black rice recipe is one of my favorite versions of what we colloquially call "paella" no matter what.
There are those who prefer it with chicken, seafood, vegetables... However, I love a good black rice, preferably with its accompanying socarrat. For this, cooking in an iron paella pan like this is essential; the cooking is uniform and it sticks just enough, that little bit that we all end up fighting over!
Le Creuset Damascus steel knife , Carbone De Buyer cast iron paella pan and Bérard wooden rice spoon
Ingredients
- 400g of rice, or four cups.
- 300gr of cuttlefish (one cuttlefish)
- 250gr of shrimps
- ½ onion
- ½ green pepper
- 3 pear tomatoes
- 4 cloves of garlic
- Fish stock (approx. 1 litre)
- 4 sachets of squid ink
- Extra virgin olive oil
- Salt
Preparation
- We chop the onion, pepper, tomato and garlic into very small pieces.
- We peel the shrimp and reserve the heads.
- Pour a splash of extra virgin olive oil into the paella pan and fry the diced cuttlefish for 5 minutes. Set aside.
- In the same oil, fry the shrimp heads, crushing them to remove the coral, and discard them.
- In the same oil used to sear and fry the cuttlefish and shrimp heads, sauté the onion, pepper and garlic for fifteen minutes.
- At the last minute, add the tomato pieces, add salt and leave for another five minutes.
- Add the cuttlefish, shrimp and ink dissolved in a couple of tablespoons of water, stir and add the rice.
- We fry the rice for a couple of minutes and then add the stock in a proportion of two parts for each part of rice.
- We adjust the salt and let everything cook for about 20 minutes over medium heat.
- Remove from heat, cover with a cloth for a couple of minutes, lift and serve.
Carbone De Buyer iron paella pan , Le Creuset Damascus steel knives , and Bérard wooden rice spoon
If you accompany it with a soft aioli, it will be absolutely irresistible. You can make it by adding a chopped garlic to a homemade mayonnaise without having to complicate things much. Success is guaranteed!
Comments
Trini said:
Muy bueno.
ELI said:
Me encanta el arroz de todas las formas y colores! me ha llegado hoy esta paellera y pienso estrenarla con este arroz. Gracias
Sonia said:
Muy buena la receta. Aunque yo la hago sin cebolla y el sofrito del arroz en la sarten, que en Malaga se llama “moreado”, no dura dos minutos. Dura bastante mas porque es el truco perfecto para que quede un arroz suelto.
Y por supuesto, el agua se echa siempre caliente y no se menea ya el arroz para que no suelte almidón y empiece a pegarse.
Cuando ya este casi tierno, pero no del todo, se aparta del fuego y se deja reposar unos minutillos, sin tapar. Y listo
En cuanto a lo de llamarse arroz negro es negro por la tinta. De toda la vida de Dios.
Rafa said:
El arroz negro no se hace tiñendo con tinta de calamar, se hace con arroz salvaje que es una variedad del arroz de color negro que le da un gusto y una textura muy diferente ademas de ser mas rico en vitaminas y minerales.
Teresa said:
Me encanta la receta, muy fácil y bien explicada. Será mi comida del próximo domingo. Felicidades por el blog.