Who doesn't love a good rice dish to cap off a morning at the pool or the beach! This black rice recipe is one of my favorite versions of what we colloquially call “paella” whatever it may be.
Some prefer it with chicken, seafood, or vegetarian... I, however, am crazy about a good black rice, preferably with its characteristic socarrat. For that, cooking in a paella pan like this is essential; the cooking is even and it sticks just enough, that little bit we all end up arguing about!
Le Creuset Damascus steel knife, Carbone De Buyer iron paella pan and Bérard wooden rice spoon
Ingredients
- 400gr of rice, or four cups.
- 300gr of cuttlefish (one cuttlefish)
- 250gr of prawns
- ½ onion
- ½ green pepper
- 3 pear tomatoes
- 4 cloves of garlic
- Fish fumet (approx. 1 liter)
- 4 sachets of squid ink
- Extra virgin olive oil
- Salt
Preparation
- We chop the onion, the pepper, the tomato and the garlic into very small pieces.
- We peel the prawns and reserve the heads.
- In the paella pan we pour a dash of extra virgin olive oil and sauté the cuttlefish cut into cubes for 5 minutes. Set aside and reserve.
- In the same oil we sauté the prawn heads, crushing them so they release their coral, then discard them.
- In that oil used to brown and sauté the cuttlefish and prawn heads we gently cook the onion, pepper and garlic for fifteen minutes.
- Just before finishing we add the small pieces of tomato, season with salt and leave for five more minutes.
- We add the cuttlefish, the prawns and the ink dissolved in a couple of tablespoons of water, stir and add the rice.
- We sauté the rice for a couple of minutes and then add the fumet in the proportion of two parts liquid for each part rice.
- Adjust the salt and let everything cook for about 20 minutes over medium heat.
- Remove from the heat, cover with a cloth for a couple of minutes, lift and serve.
De Buyer Carbone iron Paella Pan, Le Creuset Damascus steel knives, and Bérard wooden rice spoon
If we serve it with a mild allioli it will be absolutely irresistible. We can make it by adding a little chopped garlic to a homemade mayonnaise without complicating things much more. 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.