Main CourseDinner

Arroz Negro

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

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.

Izvirni recept avtorja Forkin

Skupni čas: 1 h 10 min
Porcije: 4
Zahtevnost: Srednje
Na porcijo: 669 kcal

Informacije o alergenih: lahko vsebuje raki, ribe, mehkužci in sulfiti. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

500 gcalamari, cleaned, body cut into rings, tentacles left whole
250 gshrimp, peeled and deveined
3 žlicaolive oil
1 kosyellow onion, finely chopped
3 strokgarlic, minced
1 kosred bell pepper, finely diced
2 žlicatomato paste
1 žličkapimentón dulce
2 skodelicaarborio rice
8 gsquid ink
4 skodelicafish broth, warm
0,5 skodelicadry white wine
1 žličkasalt
0,5 žličkablack pepper, freshly ground

garnish

2 žlicafresh parsley, chopped(neobvezno)
1 koslemon, cut into wedges(neobvezno)

Oprema

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

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

71%Ocena

Kalorije: 669,3kcal
Beljakovine: 45,5g
Ogljikovi hidrati: 90,7g
Maščobe: 13g
Vlaknine: 4,1g
Sladkorji: 6g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

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

Pogrevanje

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