Black Rice (arroz Negro)
Black Rice (Arroz Negro) is a traditional dish from Valencian cuisine, known for its rich and unique flavor. This recipe is a delicious way to experience the bold and aromatic flavors of Spain.
Ingredients
- 400g black rice
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 500ml fish or vegetable stock
- 200g squid or cuttlefish, cleaned and sliced
- 150g prawns, peeled and deveined
- 1 tsp smoked paprika
- 1/2 tsp saffron threads
- Salt and pepper to taste
- Extra virgin olive oil
Instructions
- In a paella pan or large skillet, heat olive oil over medium heat.
- Add the chopped onion and cook until softened.
- Stir in the minced garlic and diced red bell pepper, and cook for a few minutes.
- Add the black rice, smoked paprika, and saffron threads, and stir to coat the rice with the oil and spices.
- Pour in the stock and bring to a simmer. Cook for 10 minutes.
- Add the sliced squid or cuttlefish, and continue to cook for another 10 minutes.
- Gently stir in the prawns and cook for an additional 5-7 minutes, or until the rice is tender and the seafood is cooked through.
- Season with salt and pepper to taste.
- Remove from heat and let the arroz negro rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 10g
Supplies
Paella pan or large skillet Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the arroz negro with a side of aioli and a fresh green salad.
Tips & tricks
For the best flavor, use high-quality saffron and smoked paprika in this recipe.
Cost
$20