Arroz Negro

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

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

   Около 2 мин

2. 2

   Add onion and bell pepper, sauté until softened, about 5-7 minutes.

   Около 7 мин

3. 3

   Stir in garlic, tomato paste, and pimentón dulce, cooking for another 2 minutes until fragrant.

   Около 2 мин

   Совет повара: Be careful not to burn the garlic.

4. 4

   Add calamari to the pan and cook for 3-4 minutes until it starts to turn opaque.

   Около 4 мин

5. 5

   Pour in white wine and deglaze the pan, scraping up any browned bits from the bottom.

   Около 2 мин

6. 6

   Stir in arborio rice and cook for 1 minute, ensuring all grains are coated with the sofrito.

   Около 1 мин

7. 7

   Dissolve the squid ink in a small amount of warm fish broth, then add to the rice mixture.

   Около 1 мин

   Совет повара: Wear gloves if you want to avoid staining your hands.

8. 8

   Pour in the remaining warm fish broth, salt, and pepper.

   Около 1 мин

9. 9

   Bring the mixture to a gentle boil, then reduce heat to low, cover the pan, and simmer for 15 minutes without stirring.

   Около 15 мин

   Совет повара: Resist the urge to stir the rice, as this will prevent the formation of the desired socarrat (crispy bottom layer).

10. 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.

    Около 7 мин

11. 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.

    Около 10 мин

12. 12

    Garnish with fresh parsley and lemon wedges before serving.