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 porcí
Cuisine: spanish
Ingredients: 30 ml olive oil; 1 ks yellow onion finely chopped; 3 stroužek garlic minced; 1 ks red bell pepper diced; 2 ks tomato grated; 450 g calamari cleaned, bodies cut into rings, tentacles left whole; 1,5 hrnek short-grain rice such as Bomba or Arborio; 4 hrnek fish broth warm; 8 g squid ink; 1 lžička salt; 0,5 lžička black pepper freshly ground; 2 lžíce fresh parsley chopped; 4 ks 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.

Originální recept od Forkin

Celkový čas: 1 h
Počet porcí: 4
Obtížnost: Střední
Na porci: 468 kcal

Informace o alergenech: může obsahovat ryby a měkkýši. Pokud máte alergii, vždy zkontrolujte obaly surovin.

Příprava surovin

Suroviny

30 mlolive oil
1 ksyellow onion, finely chopped
3 stroužekgarlic, minced
1 ksred bell pepper, diced
2 kstomato, grated
450 gcalamari, cleaned, bodies cut into rings, tentacles left whole
1,5 hrnekshort-grain rice, such as Bomba or Arborio
4 hrnekfish broth, warm
8 gsquid ink
1 lžičkasalt
0,5 lžičkablack pepper, freshly ground

garnish

2 lžícefresh parsley, chopped
4 kslemon wedge

Vybavení

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

Postup

Krok za krokem

1
Heat the olive oil in a large paella pan or wide, shallow pot over medium heat.
Přibližně 1 min
2
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
Přibližně 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.
Přibližně 5 min
4
Add the grated tomato and cook, stirring occasionally, for about 5 minutes until the liquid has reduced and the tomato thickens.
Přibližně 5 min
5
Stir in the cleaned calamari and cook for 2 minutes, just until it starts to turn opaque.
Přibližně 2 min
Poznámka kuchaře: 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.
Přibližně 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.
Přibližně 2 min
Poznámka kuchaře: 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.
Přibližně 20 min
Poznámka kuchaře: 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.
Přibližně 5 min
10
Garnish with fresh parsley and serve immediately with lemon wedges on the side.
Přibližně 1 min
Poznámka kuchaře: A dollop of aioli is a traditional accompaniment.

Na porci

Výživové hodnoty

75%Skóre

Kalorie: 467,9kcal
Bílkoviny: 26,8g
Sacharidy: 71,5g
Tuky: 9,2g
Vláknina: 3,8g
Cukry: 5,6g

Odhad podle množství surovin v receptu. Hodnoty se mohou lišit podle značek a náhrad.

Uchovejte správně

Skladování

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

Ohřívání

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