How to make an original BLACK RICE paella from Valencia, Spain
Original Paella RECIPE «BLACK RICE» or «ARROZ NEGRO», The origin of the black rice comes from the use of ink squid by fishermen Levante. The original and authentic is to use these ink tanks containing squid and these in turn, cook it in the paella pan.It’s easy to make and it’s delicious. Enjoy it and tell us your experience!!
INGREDIENTS AND PROPORTIONS
By way of guidance the paella exposed is 6 full rations. Let´s quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:
- 800 g / 28,22 oz Calamari in its ink
- 500 g / 17,64 oz Peeled Prawns
- 1 Onion
- 2 Tomatoes
- 400 gr / 14,11 oz Rice
- 8 tablespoonful Oil
- 800 mL Fish Broth
- 1 little tablespoonful Paprika
- 2 Cloves of Garlic
- 4 Calamari ink bag
- Salt
Time:
Preparatión time: 20 minutes
Cooking time: 40minutes
People: 4 dinners
Preparations:
READY, SET, GO!!
Add some oil that serves to level the pan … the oil should be centered.
Add some salt too, and light the fire!
When the oil is hot, add the calamari.
We start to fry.
KEEP FRYING!
FRYING ONION AND TOMATO!!
When the onion gets brown add the grated or crushed fresh tomato and fry with the onion for a few minutes.
FRYING INK CALAMARI AND RICE!!
On this point add the paprika while continuing to stir up to blend for about two minutes.
ADD FISH BROTH, SEASON AND COOK
Add 800 mL fish broth, we add twice the broth than rice.
Season with salt, the amount will go to taste but it is important to note that fish in itself is already salty, you should keep taste during the process.
No stir again not to break the rice grain.
Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth.
READY TO EAT!!
After 20 minutes of cooking, the paella should be dry and the rice cooked, let rest and ready to eat.
