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

En original opskrift af Forkin

Tid i alt: 1 t.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 468 kcal

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

Klargøring

Ingredienser

30 mlolive oil
1 stk.yellow onion, finely chopped
3 fedgarlic, minced
1 stk.red bell pepper, diced
2 stk.tomato, grated
450 gcalamari, cleaned, bodies cut into rings, tentacles left whole
1,5 kopshort-grain rice, such as Bomba or Arborio
4 kopfish broth, warm
8 gsquid ink
1 tsk.salt
0,5 tsk.black pepper, freshly ground

garnish

2 spsk.fresh parsley, chopped
4 stk.lemon wedge

Udstyr

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

Fremgangsmåde

Trin for trin

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

Pr. portion

Næringsindhold

75%Score

Kalorier: 467,9kcal
Protein: 26,8g
Kulhydrat: 71,5g
Fedt: 9,2g
Kostfibre: 3,8g
Sukker: 5,6g

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

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