Arroz Negro

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Heat olive oil in a large paella pan or wide, shallow pot over medium heat.

   حوالي 2 د

2. 2

   Add onion and bell pepper, sauté until softened, about 5-7 minutes.

   حوالي 7 د

3. 3

   Stir in garlic, tomato paste, and pimentón dulce, cooking for another 2 minutes until fragrant.

   حوالي 2 د

   ملاحظة الطاهي: Be careful not to burn the garlic.

4. 4

   Add calamari to the pan and cook for 3-4 minutes until it starts to turn opaque.

   حوالي 4 د

5. 5

   Pour in white wine and deglaze the pan, scraping up any browned bits from the bottom.

   حوالي 2 د

6. 6

   Stir in arborio rice and cook for 1 minute, ensuring all grains are coated with the sofrito.

   حوالي 1 د

7. 7

   Dissolve the squid ink in a small amount of warm fish broth, then add to the rice mixture.

   حوالي 1 د

   ملاحظة الطاهي: Wear gloves if you want to avoid staining your hands.

8. 8

   Pour in the remaining warm fish broth, salt, and pepper.

   حوالي 1 د

9. 9

   Bring the mixture to a gentle boil, then reduce heat to low, cover the pan, and simmer for 15 minutes without stirring.

   حوالي 15 د

   ملاحظة الطاهي: Resist the urge to stir the rice, as this will prevent the formation of the desired socarrat (crispy bottom layer).

10. 10

    Nestle the shrimp into the rice, cover again, and continue to cook for another 5-7 minutes until the shrimp are pink and cooked through, and most of the liquid has been absorbed.

    حوالي 7 د

11. 11

    Remove the pan from the heat and let it rest, covered, for 10 minutes to allow the rice to finish cooking and absorb any remaining liquid.

    حوالي 10 د

12. 12

    Garnish with fresh parsley and lemon wedges before serving.