Main CourseDinner

Arroz Negro

Name: Arroz Negro
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 racions
Cuisine: spanish
Ingredients: 500 g calamari cleaned, body cut into rings, tentacles left whole; 250 g shrimp peeled and deveined; 3 cs olive oil; 1 u yellow onion finely chopped; 3 gra garlic minced; 1 u red bell pepper finely diced; 2 cs tomato paste; 1 ct pimentón dulce; 2 tassa arborio rice; 8 g squid ink; 4 tassa fish broth warm; 0,5 tassa dry white wine; 1 ct salt; 0,5 ct black pepper freshly ground; 2 cs fresh parsley chopped (opcional); 1 u lemon cut into wedges (opcional)

Arroz Negro, or "black rice," is a classic Spanish seafood dish that gets its striking color and rich flavor from squid ink. This paella-style rice is cooked with a sofrito base, fresh seafood, and a savory broth.

Una recepta original de Forkin

Temps total: 1 h 10 min
Racions: 4
Dificultat: Mitjana
Per ració: 669 kcal

Informació sobre al·lèrgens: pot contenir crustacis, peix, mol·luscs i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

500 gcalamari, cleaned, body cut into rings, tentacles left whole
250 gshrimp, peeled and deveined
3 csolive oil
1 uyellow onion, finely chopped
3 gragarlic, minced
1 ured bell pepper, finely diced
2 cstomato paste
1 ctpimentón dulce
2 tassaarborio rice
8 gsquid ink
4 tassafish broth, warm
0,5 tassadry white wine
1 ctsalt
0,5 ctblack pepper, freshly ground

garnish

2 csfresh parsley, chopped(opcional)
1 ulemon, cut into wedges(opcional)

Estris

paella pan · measuring cups · measuring spoons · cutting board · knife

Elaboració

Pas a pas

1
Heat olive oil in a large paella pan or wide, shallow pot over medium heat.
Uns 2 min
2
Add onion and bell pepper, sauté until softened, about 5-7 minutes.
Uns 7 min
3
Stir in garlic, tomato paste, and pimentón dulce, cooking for another 2 minutes until fragrant.
Uns 2 min
Nota de cuina: Be careful not to burn the garlic.
4
Add calamari to the pan and cook for 3-4 minutes until it starts to turn opaque.
Uns 4 min
5
Pour in white wine and deglaze the pan, scraping up any browned bits from the bottom.
Uns 2 min
6
Stir in arborio rice and cook for 1 minute, ensuring all grains are coated with the sofrito.
Uns 1 min
7
Dissolve the squid ink in a small amount of warm fish broth, then add to the rice mixture.
Uns 1 min
Nota de cuina: Wear gloves if you want to avoid staining your hands.
8
Pour in the remaining warm fish broth, salt, and pepper.
Uns 1 min
9
Bring the mixture to a gentle boil, then reduce heat to low, cover the pan, and simmer for 15 minutes without stirring.
Uns 15 min
Nota de cuina: Resist the urge to stir the rice, as this will prevent the formation of the desired socarrat (crispy bottom layer).
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.
Uns 7 min
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.
Uns 10 min
12
Garnish with fresh parsley and lemon wedges before serving.

Per ració

Nutrició

71%Puntuació

Calories: 669,3kcal
Proteïnes: 45,5g
Hidrats de carboni: 90,7g
Greixos: 13g
Fibra: 4,1g
Sucre: 6g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover Arroz Negro in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a pan over low heat with a splash of broth or water to prevent drying out.