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Arroz Negro is a very popular dish from Valencia and Cataluña, these guys are mad with their rice recipes. It combines very well with the garlicky Alioli.

If I have to choose I prefer the Arroz Negro to a Paella. However, I love the Paella made in an open fire with Rabbit and Butter Beans.

The ink gives a different seafood flavour and texture to the rice. And colour, it is more elegant than other rice dishes.

As a tip, go for the rice at the bottom of the pan. The crispy one stick to the pan.

Ingredients

  • 300gr. Bomba Rice.
  • 250gr. fresh Prawns.
  • 1 clean squid.
  • 1 small Onion.
  • 2 ripped Tomatoes.
  • 3 Garlic cloves.
  • Half green Pepper. (I used a red one)
  • 1 litre fish stock.
  • 100ml White Wine.
  • 2 sachets Squid Ink.
  • Extra Virgin Olive Oil.
  • Salt.

For the Alioli

  • 2 Garlic Cloves.
  • 1 boiled egg yolk.
  • 250ml Extra Virgin Olive Oil.
  • Rock Salt.

Rice Preparation

Finely chop the Garlic, Onion and Pepper. Peel the prawns and  reserve the heads. Chop the squid in small squares.

Add the prawn heads to the  the fish stock and bring to boil at low temperature.

In a big sauce pan, put some Olive Oil. Fry the squid for 4 minutes. Add the onion and pepper and fry 5 minutes. Add the garlic and prawns, cook 5 minutes. Add the chopped tomatoes. Season and cook 5 more minutes.

Dissolve the squid ink in a glass with 2 table spoons of warm water. Add it to the pan with the rest of ingredients. Add the rice and stir for 2 minutes. Add the white wine and let it reduce.

Add half of the fish stock using a strainer. Cook for 10 minutes and add the rest of the fish stock. Cook another 10 minutes. Check that the rice is cooked. If done, cover with a clean cloth and leave it rest for 5 minutes.

Times and stock quantities are not exact. It might need more or less time and more or less fish stock. It depends on the rice quality and your cooker.

Alioli Preparation

Put in a mortar the garlic cloves, bit of rock salt and the boiled egg yolk(has to be cold). Crush the mix. Begin to add olive oil very slow and moving the pestle in the same direction. The Alioli will start to get thicker as you keep slowly adding the olive oil. When you get a mayonnaise texture is done.

If this looks too messy. Just put in a high glass an egg, 1 garlic clove, salt, bit of lemon juice and a small glass of olive oil. Place the blender and the bottom, blend and don’t move it until the mix is homogeneous. Lift the blender up, mix a few more seconds and ready!

Serve the rice and some Alioli on the side. Enjoy this delicious dish!

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