Main CourseDinner

Arroz Negro

Name: Arroz Negro
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4人分
Cuisine: spanish
Ingredients: 500 g calamari cleaned, body cut into rings, tentacles left whole; 250 g shrimp peeled and deveined; 3 大さじ olive oil; 1 個 yellow onion finely chopped; 3 片 garlic minced; 1 個 red bell pepper finely diced; 2 大さじ tomato paste; 1 小さじ pimentón dulce; 2 カップ arborio rice; 8 g squid ink; 4 カップ fish broth warm; 0.5 カップ dry white wine; 1 小さじ salt; 0.5 小さじ black pepper freshly ground; 2 大さじ fresh parsley chopped (お好みで); 1 個 lemon cut into wedges (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 10 分
人数: 4
難易度: 普通
1人分: 669 kcal

アレルゲン情報： 甲殻類、魚、軟体動物、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

500 gcalamari, cleaned, body cut into rings, tentacles left whole
250 gshrimp, peeled and deveined
3 大さじolive oil
1 個yellow onion, finely chopped
3 片garlic, minced
1 個red bell pepper, finely diced
2 大さじtomato paste
1 小さじpimentón dulce
2 カップarborio rice
8 gsquid ink
4 カップfish broth, warm
0.5 カップdry white wine
1 小さじsalt
0.5 小さじblack pepper, freshly ground

garnish

2 大さじfresh parsley, chopped(お好みで)
1 個lemon, cut into wedges(お好みで)

調理器具

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

作り方

手順

1
Heat olive oil in a large paella pan or wide, shallow pot over medium heat.
約2 分
2
Add onion and bell pepper, sauté until softened, about 5-7 minutes.
約7 分
3
Stir in garlic, tomato paste, and pimentón dulce, cooking for another 2 minutes until fragrant.
約2 分
調理のヒント： 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.
約4 分
5
Pour in white wine and deglaze the pan, scraping up any browned bits from the bottom.
約2 分
6
Stir in arborio rice and cook for 1 minute, ensuring all grains are coated with the sofrito.
約1 分
7
Dissolve the squid ink in a small amount of warm fish broth, then add to the rice mixture.
約1 分
調理のヒント： Wear gloves if you want to avoid staining your hands.
8
Pour in the remaining warm fish broth, salt, and pepper.
約1 分
9
Bring the mixture to a gentle boil, then reduce heat to low, cover the pan, and simmer for 15 minutes without stirring.
約15 分
調理のヒント： 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.
約7 分
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.
約10 分
12
Garnish with fresh parsley and lemon wedges before serving.

1人分

栄養情報

71%スコア

カロリー: 669.3kcal
たんぱく質: 45.5g
炭水化物: 90.7g
脂質: 13g
食物繊維: 4.1g
糖類: 6g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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