Spanish Black Rice With Pan Roasted Prawns And Green Olives Arroz Negro Recipes

ARROZ NEGRO: THE SPANISH BLACK RICE RECIPE

Steps:

• Clean the squid under the tap water, dry it well and cut it into tiny pieces.
• Peel the onion and the garlic. Finely chop the onion and cut the garlic slices. Peel the tomatoes, remove the seeds and chop them very thin (as if it were crushed tomatoes). Take the squid ink from the freezer.
• In a pot or saucepan put to heat the broth that we are going to use. Put the "paellera" on medium heat with the olive oil and when the oil is hot add the chopped squid (remember that it must be well dry) and sauté until the squid is browned.
• When the squid is golden, remove it to a plate with a slotted spoon trying to leave the maximum oil in the "paellera". Then add the onion and garlic to the paella pan and leave until golden brown (add a little more oil if necessary).
• Repeat the same procedure with the shrimp. Peel and remove the pod, dry them well with a paper towel. Season with salt and pepper. Grill one minute per side. Put the shrimp on a plate, they are served at the end. Then add the chopped tomato and leave for 2 or 3 minutes. Now add the rice and squid ink.
• Mix well with the vegetables for 1 minute and add the hot broth. Add the squid, tarragon and the saffron threads. Mix everything well and salt test. If the broth does not have salt, you will need at least a half a tablespoon of salt (keep in mind that the well-golden squid provides a very intense almost salty flavor). If the broth already has salt you will have to adjust the point of salt to your liking, but keep in mind that in the end the flavors will concentrate.
• Leave on high heat for 10 minutes and then lower to medium heat. Do not stir the rice while it is done. When the rice is at its point away from the heat and let stand for 5 minutes. If the rice was a bit hard, let it sit for 5 minutes covered with a clean, damp cloth. Add the shrimp on top. And that's it, serve the rice accompanied by a rich aioli and eat!