Arroz Negro (Black Rice)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Heat the olive oil in a large paella pan or wide, shallow pot over medium heat.

   Ongeveer 1 min

2. 2

   Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.

   Ongeveer 7 min

3. 3

   Stir in the minced garlic and diced red bell pepper and cook for another 3-5 minutes until the pepper starts to soften.

   Ongeveer 5 min

4. 4

   Add the grated tomato and cook, stirring occasionally, for about 5 minutes until the liquid has reduced and the tomato thickens.

   Ongeveer 5 min

5. 5

   Stir in the cleaned calamari and cook for 2 minutes, just until it starts to turn opaque.

   Ongeveer 2 min

   Tip van de kok: Be careful not to overcook the calamari at this stage, as it can become rubbery.

6. 6

   Add the short-grain rice to the pan and stir well to coat all the grains with the sofrito and seafood juices.

   Ongeveer 2 min

7. 7

   Pour in the warm fish broth and stir in the squid ink, salt, and black pepper. Bring the mixture to a gentle boil.

   Ongeveer 2 min

   Tip van de kok: Ensure the squid ink is fully dissolved to get an even black color.

8. 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.

   Ongeveer 20 min

   Tip van de kok: Avoid stirring the rice too much during this stage to allow a 'socarrat' (crispy bottom layer) to form.

9. 9

   Remove the pan from the heat and let it rest, covered, for 5 minutes.

   Ongeveer 5 min

10. 10

    Garnish with fresh parsley and serve immediately with lemon wedges on the side.

    Ongeveer 1 min

    Tip van de kok: A dollop of aioli is a traditional accompaniment.