Main CourseDinner

Arroz Negro

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

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 10 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 669 kcal

Alerjen bilgisi: kabuklular, balık, yumuşakçalar ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

500 gcalamari, cleaned, body cut into rings, tentacles left whole
250 gshrimp, peeled and deveined
3 yemek kaşığıolive oil
1 adetyellow onion, finely chopped
3 dişgarlic, minced
1 adetred bell pepper, finely diced
2 yemek kaşığıtomato paste
1 çay kaşığıpimentón dulce
2 su bardağıarborio rice
8 gsquid ink
4 su bardağıfish broth, warm
0,5 su bardağıdry white wine
1 çay kaşığısalt
0,5 çay kaşığıblack pepper, freshly ground

garnish

2 yemek kaşığıfresh parsley, chopped(isteğe bağlı)
1 adetlemon, cut into wedges(isteğe bağlı)

Ekipman

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

Hazırlanışı

Adım adım

1
Heat olive oil in a large paella pan or wide, shallow pot over medium heat.
Yaklaşık 2 dk.
2
Add onion and bell pepper, sauté until softened, about 5-7 minutes.
Yaklaşık 7 dk.
3
Stir in garlic, tomato paste, and pimentón dulce, cooking for another 2 minutes until fragrant.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 4 dk.
5
Pour in white wine and deglaze the pan, scraping up any browned bits from the bottom.
Yaklaşık 2 dk.
6
Stir in arborio rice and cook for 1 minute, ensuring all grains are coated with the sofrito.
Yaklaşık 1 dk.
7
Dissolve the squid ink in a small amount of warm fish broth, then add to the rice mixture.
Yaklaşık 1 dk.
Aşçının notu: Wear gloves if you want to avoid staining your hands.
8
Pour in the remaining warm fish broth, salt, and pepper.
Yaklaşık 1 dk.
9
Bring the mixture to a gentle boil, then reduce heat to low, cover the pan, and simmer for 15 minutes without stirring.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 7 dk.
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.
Yaklaşık 10 dk.
12
Garnish with fresh parsley and lemon wedges before serving.

Porsiyon başına

Besin değerleri

71%Puan

Kalori: 669,3kcal
Protein: 45,5g
Karbonhidrat: 90,7g
Yağ: 13g
Lif: 4,1g
Şeker: 6g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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

Yeniden ısıtma

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