Main CourseDinner

Arroz Negro

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

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.

O rețetă originală de Forkin

Durată totală: 1 oră 10 min.
Porții: 4
Dificultate: Medie
Per porție: 669 kcal

Informații despre alergeni: poate conține crustacee, pește, moluște și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

500 gcalamari, cleaned, body cut into rings, tentacles left whole
250 gshrimp, peeled and deveined
3 lingurăolive oil
1 buc.yellow onion, finely chopped
3 cățelgarlic, minced
1 buc.red bell pepper, finely diced
2 lingurătomato paste
1 lingurițăpimentón dulce
2 canăarborio rice
8 gsquid ink
4 canăfish broth, warm
0,5 canădry white wine
1 lingurițăsalt
0,5 lingurițăblack pepper, freshly ground

garnish

2 lingurăfresh parsley, chopped(opțional)
1 buc.lemon, cut into wedges(opțional)

Ustensile

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

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

71%Scor

Calorii: 669,3kcal
Proteine: 45,5g
Carbohidrați: 90,7g
Grăsimi: 13g
Fibre: 4,1g
Zahăr: 6g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

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

Reîncălzire

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