Arroz Negro (Squid Ink Paella)

Name: Arroz Negro (Squid Ink Paella)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: Onions; Garlic; Pureed tomato; 1 teaspoon Squid ink; Bomba rice; Shrimp; Calamari; Pimenton; Fish stock

A traditional Spanish dish made with squid ink, giving it a unique black color.

Make it yours

Spanish

medium

1h 0m

gluten-free

dairy-free

Prep: 15 min

Cook: 45 min

0:00 / 0:00

Chef James Makinson

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Ingredients

•Onionsbrunoise
•Garlicsliced
•Pureed tomato
•1 teaspoon Squid ink
•Bomba riceor Arborio rice
•Shrimpwhole
•Calamarisliced
•Pimenton
•Fish stockfumet

Instructions

1
Heat a pan and add oil.
1 min
2
Add onions and cook until translucent.
5 min
3
Add calamari and garlic, cook briefly.
2 min
4
Add pureed tomato and let it reduce.
5 min
5
Add rice and fry for a few minutes.
3 min
6
Mix in pimenton and squid ink.
2 min
7
Add fish stock in a 3:1 ratio with rice.
1 min
8
Bring to a boil, then simmer for 12-15 minutes.
15 min
9
Saute calamari and shrimp separately, then add to the top of the rice.
5 min
10
Garnish with parsley and serve.
1 min

Equipment Needed

pan

saute pan

knife

cutting board

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