Main CourseDinner

Arroz Negro

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

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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 10 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 669 kcal

Allergeenitiedot: saattaa sisältää seuraavia: äyriäiset, kala, nilviäiset ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

500 gcalamari, cleaned, body cut into rings, tentacles left whole
250 gshrimp, peeled and deveined
3 rklolive oil
1 kplyellow onion, finely chopped
3 kynsigarlic, minced
1 kplred bell pepper, finely diced
2 rkltomato paste
1 tlpimentón dulce
2 kuppiarborio rice
8 gsquid ink
4 kuppifish broth, warm
0,5 kuppidry white wine
1 tlsalt
0,5 tlblack pepper, freshly ground

garnish

2 rklfresh parsley, chopped(valinnainen)
1 kpllemon, cut into wedges(valinnainen)

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

71%Pisteet

Kalorit: 669,3kcal
Proteiini: 45,5g
Hiilihydraatit: 90,7g
Rasva: 13g
Kuitu: 4,1g
Sokeri: 6g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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