Black Paella (Arroz Negro)

Ingredients
    Main Ingredients
  • 1 cup Short-grain rice (Arborio or Bomba rice works well.)
  • 1 lb Squid or cuttlefish (Cleaned and cut into rings.)
  • 1 lb Shrimp (Peeled and deveined.)
  • 1/2 cup Olive oil
  • 1 onion Finely chopped
  • 4 cloves Garlic (Minced)
  • 1 tsp Smoked paprika
  • 1/2 tsp Saffron threads (Optional, but adds great flavor.)
  • 4 cups Fish or seafood broth (Can substitute with chicken broth.)
  • 1/2 cup Dry white wine
  • Salt to Taste
  • Fresh parsley Chopped (For garnish.)
  • Lemon wedges For serving
Instructions
    Preparation
  1. 1
    Prepare IngredientsClean and chop all ingredients as per the recipe requirements.
    Ensure all seafood is cleaned and deveined, and vegetables are finely chopped.
  2. 2
    Prepare BrothHeat seafood stock in a separate pot over low heat.
    Keep it warm throughout the cooking process.
    3. Cooking the Arroz Negro
  3. 3
    Sauté IngredientsIn a paella pan, sauté onions, garlic, and bell peppers until soft.
    Stir occasionally to avoid burning.
  4. 4
    Add Squid Ink and RiceAdd squid ink and rice to the pan, stirring well to coat the rice.
    Cook for a few minutes until the rice is translucent.
  5. 5
    Pour Broth and SimmerPour in a ladle of warm seafood broth to cover the rice and simmer.
    Continue adding broth gradually as it gets absorbed.
  6. 6
    Add Seafood and CookArrange seafood over the rice, cover, and cook until the rice is tender.
    Adjust heat to maintain a gentle simmer.
  7. 7
    Create SocarratIncrease heat for the last few minutes to create a crispy bottom layer (socarrat).
    Listen for the crackling sound to know when it's ready.
    8. Finishing Touches
  8. 8
    Rest and ServeRemove from heat, cover with a kitchen towel, and let it rest for a few minutes before serving.
    Garnish with lemon wedges and parsley for a fresh touch.

Nutrition Facts

Servings 4

Serving Size 1

Amount Per Serving
Calories 420kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 2g10%
Cholesterol 155mg52%
Sodium 780mg33%
Potassium 520mg15%
Total Carbohydrate 48g16%
Dietary Fiber 2g8%
Sugars 3g
Protein 28g57%
Net Carb 46g

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • For a vegetarian version, omit the seafood and add more vegetables like bell peppers, artichokes, and peas.
  • Adjust the amount of squid ink based on your preference for color and flavor intensity.
  • Use bomba rice for the most authentic texture, but you can substitute with Arborio or Calasparra rice.
  • Make sure to cook the sofrito until it's deeply flavorful to enhance the overall taste of the dish.
  • Garnish with fresh lemon wedges and chopped parsley for a burst of freshness before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid overcooking the seafood.
Read it online: https://simplydeliciousbites.com/recipe/black-paella-arroz-negro/

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