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

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 468 kcal

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

Esivalmistelut

Ainesosat

30 mlolive oil
1 kplyellow onion, finely chopped
3 kynsigarlic, minced
1 kplred bell pepper, diced
2 kpltomato, grated
450 gcalamari, cleaned, bodies cut into rings, tentacles left whole
1,5 kuppishort-grain rice, such as Bomba or Arborio
4 kuppifish broth, warm
8 gsquid ink
1 tlsalt
0,5 tlblack pepper, freshly ground

garnish

2 rklfresh parsley, chopped
4 kpllemon wedge

Välineet

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

Valmistusohje

Vaihe vaiheelta

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

Annosta kohti

Ravintoarvot

75%Pisteet

Kalorit: 467,9kcal
Proteiini: 26,8g
Hiilihydraatit: 71,5g
Rasva: 9,2g
Kuitu: 3,8g
Sokeri: 5,6g

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

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