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

Izvorni recept autora Forkin

Ukupno vrijeme: 1 h
Porcije: 4
Težina: Srednje
Po porciji: 468 kcal

Informacije o alergenima: može sadržavati riba i mekušci. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.

Priprema

Sastojci

30 mlolive oil
1 komyellow onion, finely chopped
3 češanjgarlic, minced
1 komred bell pepper, diced
2 komtomato, grated
450 gcalamari, cleaned, bodies cut into rings, tentacles left whole
1,5 šalicashort-grain rice, such as Bomba or Arborio
4 šalicafish broth, warm
8 gsquid ink
1 žličicasalt
0,5 žličicablack pepper, freshly ground

garnish

2 žlicafresh parsley, chopped
4 komlemon wedge

Oprema

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

Postupak

Korak po korak

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

Po porciji

Nutritivne vrijednosti

75%Ocjena

Kalorije: 467,9kcal
Bjelančevine: 26,8g
Ugljikohidrati: 71,5g
Masti: 9,2g
Vlakna: 3,8g
Šećeri: 5,6g

Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.

Pravilno čuvanje

Čuvanje

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

Podgrijavanje

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