Paella Negra (Arroz Negre) Recipe
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6
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Course
Main Course
Paella Negra (Arroz Negre) Recipe
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This is a recipe for Paella Negra (Arroz Negre)
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Ingredients
- 6 to 9 pieces Shrimp or prawn, colossal
- 5 squid cleaned and sliced crosswise, medium
- 2 cups Calasparra rice
- 1 1/2 cups white wine Chardonnay or Pinot Grigio
- 2 1/2 cups fish broth or clam juice
- 2 teaspoons squid ink bottled squid or cuttlefish ink
- 1 yellow onion minced, medium
- 5 cloves garlic minced
- 4 Roma tomato peeled and sliced into small cubes, medium
- 1 bell pepper small red
- 1 bell pepper small green
- 2 lemon sliced into wedges, plural
- 5 tablespoons extra virgin olive oil
Instructions
- Heat olive oil in a paellera or wide pan.
- Pan fry shrimp in medium heat for 1 minute per side. Remove and set aside.
- Stir-fry the sliced squid for 1 to 2 minutes. Set aside.
- Saute garlic and onion for 30 seconds. Add tomato. Continue to cook until onion starts to get translucent and soft. Note: you can add more olive oil if needed.
- Add half of the bell pepper and 2 cups of Calasparra rice. Stir. Cook for 1 minute.
- Pour the wine and fish broth into the pan. Add the squid ink (tinta de calamar). Stir and let boil.
- Cover and continue to cook between low to medium heat for 15 to 20 minutes. Note: add water if needed.
- Top with pan-fried shrimp, squid, lemon wedges, and remaining bell peppers. Cover the pan and continue to cook for 5 minutes or until the rice is cooked perfectly.
- Serve. Share and enjoy!
Nutrition Information
Show Details
Serving
6g
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 6g |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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