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RESTAURANTSLOCAL RECIPES16 APRIL 2024

ARROZ NEGRO

Arroz negro listo para comer

INGREDIENTS (FOR 3 PEOPLE)

  • 300g rice (typically round-grain rice) 

  • 1 cuttlefish

  • 250g shrimp

  • 1/2 onion (around 100g)

  • 2 tomatoes (200g)

  • 3 cloves of garlic

  • 1/2 green pepper (around 50g)

  • 1 litre of fish stock

  • 3 small envelopes of squid ink 

  • 1 glass of white wine (around 100ml)

  • Olive oil virgin extra and salt

INDICATIONS

First, we chop the onion, the green pepper, the tomato and the garlic very finely, and then we peel the shrimp and save it all for later. We heat the fish stock in a paella dish or cooking pan putting a stream of olive oil. When it is hot, we stir fry the cuttlefish, previously chopped, for five minutes. Now, we add the garlic and the shrimp and fry gently for a few minutes, adding the chopped tomato. We put some salt and let it all cook for five minutes. 

Next, we dilute the squid ink in a glass with two spoonsful and then we add it to the cooking pan, as well as the rice, stir frying for about two minutes. After that, we add the white wine, let it evaporate, and cover the rice with the broth for it to boil on strong heat for 10 minutes. Past 10 minutes, we add the rest of the broth, we turn the heat down and we continue cooking on medium heat for 10 more minutes.

The time used for the preparation of this recipe is illustrative and always depends on factors such as the type of rice or the cooker or stove, so the cook should check on the rice texture during the last steps. We put the cooking pan away from heat and let it settle for five minutes covered by a clean cloth. If you like it, you can serve it with alioli (garlic and oil dressing). 

Estimated time of preparation: 40 minutes.

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