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

Forkin eredeti receptje

Teljes idő: 1 ó
Adag: 4
Nehézség: Közepes
Adagonként: 468 kcal

Allergéninformáció: a következőket tartalmazhatja: hal és puhatestűek. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.

Előkészítés

Hozzávalók

30 mlolive oil
1 dbyellow onion, finely chopped
3 gerezdgarlic, minced
1 dbred bell pepper, diced
2 dbtomato, grated
450 gcalamari, cleaned, bodies cut into rings, tentacles left whole
1,5 csészeshort-grain rice, such as Bomba or Arborio
4 csészefish broth, warm
8 gsquid ink
1 tk.salt
0,5 tk.black pepper, freshly ground

garnish

2 ek.fresh parsley, chopped
4 dblemon wedge

Eszközök

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

Elkészítés

Lépésről lépésre

1
Heat the olive oil in a large paella pan or wide, shallow pot over medium heat.
Körülbelül 1 p
2
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
Körülbelül 7 p
3
Stir in the minced garlic and diced red bell pepper and cook for another 3-5 minutes until the pepper starts to soften.
Körülbelül 5 p
4
Add the grated tomato and cook, stirring occasionally, for about 5 minutes until the liquid has reduced and the tomato thickens.
Körülbelül 5 p
5
Stir in the cleaned calamari and cook for 2 minutes, just until it starts to turn opaque.
Körülbelül 2 p
A szakács megjegyzése: 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.
Körülbelül 2 p
7
Pour in the warm fish broth and stir in the squid ink, salt, and black pepper. Bring the mixture to a gentle boil.
Körülbelül 2 p
A szakács megjegyzése: 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.
Körülbelül 20 p
A szakács megjegyzése: 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.
Körülbelül 5 p
10
Garnish with fresh parsley and serve immediately with lemon wedges on the side.
Körülbelül 1 p
A szakács megjegyzése: A dollop of aioli is a traditional accompaniment.

Adagonként

Tápérték

75%Pontszám

Kalória: 467,9kcal
Fehérje: 26,8g
Szénhidrát: 71,5g
Zsír: 9,2g
Rost: 3,8g
Cukor: 5,6g

A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.

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Tárolás

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

Újramelegítés

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