Main CourseDinner

Arroz Negro (Black Rice)

Name: Arroz Negro (Black Rice)
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Yield: 4 racions
Cuisine: spanish
Ingredients: 30 ml olive oil; 1 u yellow onion finely chopped; 3 gra garlic minced; 1 u red bell pepper diced; 2 u tomato grated; 450 g calamari cleaned, bodies cut into rings, tentacles left whole; 1,5 tassa short-grain rice such as Bomba or Arborio; 4 tassa fish broth warm; 8 g squid ink; 1 ct salt; 0,5 ct black pepper freshly ground; 2 cs fresh parsley chopped; 4 u lemon wedge

This classic Spanish dish features rice stained black with squid ink, imparting a rich, briny flavor from the sea. It's often served with a dollop of aioli to complement the savory rice and tender seafood.

Una recepta original de Forkin

Temps total: 1 h
Racions: 4
Dificultat: Mitjana
Per ració: 468 kcal

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

Preparació prèvia

Llista d’ingredients

30 mlolive oil
1 uyellow onion, finely chopped
3 gragarlic, minced
1 ured bell pepper, diced
2 utomato, grated
450 gcalamari, cleaned, bodies cut into rings, tentacles left whole
1,5 tassashort-grain rice, such as Bomba or Arborio
4 tassafish broth, warm
8 gsquid ink
1 ctsalt
0,5 ctblack pepper, freshly ground

garnish

2 csfresh parsley, chopped
4 ulemon wedge

Estris

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

Elaboració

Pas a pas

1
Heat the olive oil in a large paella pan or wide, shallow pot over medium heat.
Uns 1 min
2
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
Uns 7 min
3
Stir in the minced garlic and diced red bell pepper and cook for another 3-5 minutes until the pepper starts to soften.
Uns 5 min
4
Add the grated tomato and cook, stirring occasionally, for about 5 minutes until the liquid has reduced and the tomato thickens.
Uns 5 min
5
Stir in the cleaned calamari and cook for 2 minutes, just until it starts to turn opaque.
Uns 2 min
Nota de cuina: Be careful not to overcook the calamari at this stage, as it can become rubbery.
6
Add the short-grain rice to the pan and stir well to coat all the grains with the sofrito and seafood juices.
Uns 2 min
7
Pour in the warm fish broth and stir in the squid ink, salt, and black pepper. Bring the mixture to a gentle boil.
Uns 2 min
Nota de cuina: Ensure the squid ink is fully dissolved to get an even black color.
8
Reduce the heat to low, cover the pan, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
Uns 20 min
Nota de cuina: Avoid stirring the rice too much during this stage to allow a 'socarrat' (crispy bottom layer) to form.
9
Remove the pan from the heat and let it rest, covered, for 5 minutes.
Uns 5 min
10
Garnish with fresh parsley and serve immediately with lemon wedges on the side.
Uns 1 min
Nota de cuina: A dollop of aioli is a traditional accompaniment.

Per ració

Nutrició

75%Puntuació

Calories: 467,9kcal
Proteïnes: 26,8g
Hidrats de carboni: 71,5g
Greixos: 9,2g
Fibra: 3,8g
Sucre: 5,6g

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

Gently reheat in a pan over low heat with a splash of broth or water, or microwave until warmed through.