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ARROZ NEGRO (BLACK RICE)

The addition of cuttlefish ink creates a dramatic visual impact and adds a rich, savoury flavour.
READY IN

45 minutes

COOKING TIME

30 minutes

PREP TIME

15 minutes

SERVES

4

ingredients

  • 400g calasparra rice
IN STOCK
  • 4 tbsp Brindisa arbequina olive oil
IN STOCK
  • 1/3lt Navarrico fish fumet diluted with 2/3lt water (1lt in total)
IN STOCK
  • 2x4g packs of Nortindal cuttlefish ink
IN STOCK
  • A few strands of Brindisa saffron
IN STOCK
  • 1 tsp La Chinata smoked sweet paprika
IN STOCK
  • 1 onion finely chopped
  • 3 cloves garlic peeled and chopped
  • 2 medium tomatoes chopped
  • 1 tsp sea salt
  • 350g squid or cuttlefish cut into rings or small pieces
  • 150g raw king prawns (optional)
  • 1/2 kilo of fresh mussels in their shells or 150g cooked (optional)

METHOD

  1. In a medium saucepan gently warm the fish stock* to just under a simmer and cover the pan to keep hot ready to use.
  2. Steam open the mussels in a large pan of boiling water, discarding any that don't open. Leave to cool and remove the mussels from their shells.
  3. Heat the olive oil in the paella pan over medium heat using your largest burner and soften the onions and garlic.
  4. Then add the tomatoes and cook for a few minutes to reduce and thicken.
  5. Stir in the paprika, rice and squid, coating well with the sauce.
  6. Add the saffron strands (ground in a pestle and mortar and diluted in a little stock) and the salt.
  7. Then add the rest of the warmed stock and mix in the cuttlefish ink, stirring well.
  8. Bring to the boil (about 5 minutes) stirring well - then do not stir the rice again.
  9. Once the pan has reached a gently rolling boil, continue to cook until the rice is no longer soupy then reduce the heat to low.
  10. Arrange prawns over the rice, pressing in gently.
  11. Do the same with the mussels.
  12. Continue to cook until the liquid is absorbed, 10-15 minutes. 
  13. Removed from heat, cover with a tea towel, and leave to rest for 5 minutes. Garnish with lemon wedges and take to the table.

Serve with some all i oli garlic mayonnaise on the side.

* If using Navarrico fish fumet, this should be diluted with water before use. The recommended is 1 part fumet 2 parts water, although this depends on personal taste. The more fumet you use the richer the stock. Any leftover fumet can be frozen in a suitable container for future use.

ingredients

  • 400g calasparra rice
IN STOCK
  • 4 tbsp Brindisa arbequina olive oil
IN STOCK
  • 1/3lt Navarrico fish fumet diluted with 2/3lt water (1lt in total)
IN STOCK
  • 2x4g packs of Nortindal cuttlefish ink
IN STOCK
  • A few strands of Brindisa saffron
IN STOCK
  • 1 tsp La Chinata smoked sweet paprika
IN STOCK
  • 1 onion finely chopped
  • 3 cloves garlic peeled and chopped
  • 2 medium tomatoes chopped
  • 1 tsp sea salt
  • 350g squid or cuttlefish cut into rings or small pieces
  • 150g raw king prawns (optional)
  • 1/2 kilo of fresh mussels in their shells or 150g cooked (optional)
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