Receta de arroz negro español

Ingredientes

• 2 cups (400 gr) medium-grain rice (arroz bomba)
• 4 cups (1L) fish broth
• 500 gr cuttlefish (or squid)
• 300 gr of prawns (shells on)
• 3 garlic cloves
• 1/4 cup (60ml) extra virgin olive oil
• 3 tablespoons (45ml) squid ink
• 1 onion
• 2 tomatoes
• 1 pinch of saffron threads
• Salt and pepper (to taste)

Preparación

1. 1

   Clean the cuttlefish (or squid) under running water,...: Clean the cuttlefish (or squid) under running water, removing the dirt and cutting any inedible parts. Dry it well and cut it into small pieces.

2. 2

   Peel the onion and garlic and chop them...: Peel the onion and garlic and chop them into thin and small pieces. Wash the tomato and cut it into small cubes.

3. 3

   Grab a paella pan (or a large frying...: Grab a paella pan (or a large frying pan) and add the oil. Turn the stove to medium heat and, when the pan is hot, add the cuttlefish.

4. 4

   Once the cuttlefish is golden, take it out...: Once the cuttlefish is golden, take it out and add the onion and garlic and leave until golden. If you need to you can add a little more oil.

5. 5

   When they start to get a golden color,...: When they start to get a golden color, add the chopped tomato and leave it for a couple of minutes.

6. 6

   After this time, add the rice and squid...: After this time, add the rice and squid ink, and mix everything while cooking for another minute.

7. 7

   Put the cuttlefish and the prawns, pour the...: Put the cuttlefish and the prawns, pour the broth, and add the saffron threads. Season with a little bit of salt and pepper.

8. 8

   Cook the rice for about 10 minutes over...: Cook the rice for about 10 minutes over high heat and lower the heat to medium for another five minutes.

9. 9

   Once the rice is cooked, turn off the...: Once the rice is cooked, turn off the heat and let it rest for 5 to 10 minutes.

10. 10

    When it has rested for a couple of...: When it has rested for a couple of minutes, serve the black rice, optionally with a small bowl of aioli.