Main CourseDinner

Arroz Negro

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

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.

En original opskrift af Forkin

Tid i alt: 1 t. 10 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 669 kcal

Allergenoplysninger: kan indeholde krebsdyr, fisk, bløddyr og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

500 gcalamari, cleaned, body cut into rings, tentacles left whole
250 gshrimp, peeled and deveined
3 spsk.olive oil
1 stk.yellow onion, finely chopped
3 fedgarlic, minced
1 stk.red bell pepper, finely diced
2 spsk.tomato paste
1 tsk.pimentón dulce
2 koparborio rice
8 gsquid ink
4 kopfish broth, warm
0,5 kopdry white wine
1 tsk.salt
0,5 tsk.black pepper, freshly ground

garnish

2 spsk.fresh parsley, chopped(valgfrit)
1 stk.lemon, cut into wedges(valgfrit)

Udstyr

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

Fremgangsmåde

Trin for trin

1
Heat olive oil in a large paella pan or wide, shallow pot over medium heat.
Ca. 2 min.
2
Add onion and bell pepper, sauté until softened, about 5-7 minutes.
Ca. 7 min.
3
Stir in garlic, tomato paste, and pimentón dulce, cooking for another 2 minutes until fragrant.
Ca. 2 min.
Kokkens note: 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.
Ca. 4 min.
5
Pour in white wine and deglaze the pan, scraping up any browned bits from the bottom.
Ca. 2 min.
6
Stir in arborio rice and cook for 1 minute, ensuring all grains are coated with the sofrito.
Ca. 1 min.
7
Dissolve the squid ink in a small amount of warm fish broth, then add to the rice mixture.
Ca. 1 min.
Kokkens note: Wear gloves if you want to avoid staining your hands.
8
Pour in the remaining warm fish broth, salt, and pepper.
Ca. 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 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.
Ca. 10 min.
12
Garnish with fresh parsley and lemon wedges before serving.

Pr. portion

Næringsindhold

71%Score

Kalorier: 669,3kcal
Protein: 45,5g
Kulhydrat: 90,7g
Fedt: 13g
Kostfibre: 4,1g
Sukker: 6g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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