Paella Negra (Arroz Negre)
This is a recipe for Paella Negra (Arroz Negre)
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 to 9 pieces colossal shrimp (or prawn)
- 5 medium squid (cleaned and sliced crosswise)
- 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 tinta de calamar (bottled squid or cuttlefish ink)
- 1 medium yellow onion (minced)
- 5 cloves garlic (minced)
- 4 medium roma tomato (peeled and sliced into small cubes)
- 1 small red bell pepper
- 1 small green bell pepper
- 2 lemons (sliced into wedges)
- 5 tablespoons extra virgin olive oil
Instructions
- 1
Heat olive oil in a paellera or wide pan.
- 2
Pan fry shrimp in medium heat for 1 minute per side. Remove and set aside.
- 3
Stir-fry the sliced squid for 1 to 2 minutes. Set aside.
- 4
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.
- 5
Add half of the bell pepper and 2 cups of Calasparra rice. Stir. Cook for 1 minute.
- 6
Pour the wine and fish broth into the pan. Add the squid ink (tinta de calamar). Stir and let boil.
- 7
Cover and continue to cook between low to medium heat for 15 to 20 minutes. Note: add water if needed.
- 8
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.
- 9
Serve. Share and enjoy!