Main CourseDinner

Arroz Negro

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

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.

Een origineel recept van Forkin

Totale tijd: 1 uur 10 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 669 kcal

Allergeneninformatie: kan kreeftachtigen, vis, weekdieren en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

500 gcalamari, cleaned, body cut into rings, tentacles left whole
250 gshrimp, peeled and deveined
3 elolive oil
1 styellow onion, finely chopped
3 teentjegarlic, minced
1 stred bell pepper, finely diced
2 eltomato paste
1 tlpimentón dulce
2 kopjearborio rice
8 gsquid ink
4 kopjefish broth, warm
0,5 kopjedry white wine
1 tlsalt
0,5 tlblack pepper, freshly ground

garnish

2 elfresh parsley, chopped(optioneel)
1 stlemon, cut into wedges(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

71%Score

Calorieën: 669,3kcal
Eiwit: 45,5g
Koolhydraten: 90,7g
Vet: 13g
Vezels: 4,1g
Suiker: 6g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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