Spanish Arroz Negro Recipe
Welcome to our recipe blog, where we bring you the best of culinary delights. Today, we're excited to share a fantastic and straightforward dish that's sure to impress your family and friends—Spanish Arroz Negro. This dish, also known as black rice, is a favourite in many households, and for good reason. Its rich flavours and unique appearance make it a standout meal. Let's get started!
What is Arroz Negro?
Arroz Negro is a traditional Spanish dish, particularly popular in the Levante region. It's known for its striking black colour, which comes from the squid ink used in the recipe. This dish typically includes seafood such as cuttlefish or squid and prawns, creating a delicious medley of flavours. It's perfect for a Sunday lunch accompanied by a few appetisers.
Ingredients
For 3 people, you'll need:
300g Bomba rice
1 cuttlefish
250g prawns
100g onion
2 tomatoes
2 garlic cloves
50g Italian green pepper
Fish stock or fumet
100ml white wine
Extra virgin olive oil
3 sachets of cuttlefish or squid ink
Preparation Time
Total time: 37 minutes
Preparation: 20 minutes
Cooking: 17 minutes
Resting: 5 minutes
How to Prepare Arroz Negro
Step 1: Prepare the Ingredients
- Finely chop the onion, green pepper, tomato, and garlic.
- Peel the prawns and set them aside. Use the prawn heads to prepare a fumet (fish stock) for your rice.
Step 2: Cook the Cuttlefish
In a paella pan, heat a drizzle of extra virgin olive oil. Once hot, sauté the cuttlefish, cut into pieces, for five minutes.
Step 3: Add Vegetables and Prawns
Add the onion and green pepper to the pan, stirring and cooking for another five minutes. Next, add the garlic and prawns, sautéing for a few minutes before adding the chopped tomatoes. Lightly salt and cook for an additional five minutes. Remove the prawns and set them aside for later.
Step 4: Incorporate the Ink and Rice
Dilute the ink in a glass with two tablespoons of hot water, then add it to the pan. Add the rice and sauté for about two minutes while stirring continuously. Pour in the white wine and allow it to evaporate.
Step 5: Cook the Rice
Cover the rice with half of the fish stock and bring it to a boil. Cook on high heat for ten minutes, then add the remaining stock. Lower the heat and continue cooking on medium heat for another seven minutes. Cooking times may vary, so taste the rice towards the end to ensure it's cooked to your preference.
Step 6: Finish and Serve
When there are two minutes left, add the reserved prawns and increase the heat to evaporate any remaining liquid. Allow the rice to rest for five minutes, covered with a clean cloth, before serving.
Perfect Wine Pairing
Arroz Negro is a robust dish where the squid plays a crucial role, not only in providing the ink that gives the rice its colour but also as a fundamental part of the dish. To enhance your dining experience, we recommend pairing this dish with:
Red Wine: A young red wine with a touch of fruitiness and structure to balance the aromatic flavours of the rice. Try the Vina Sastre Roble 2020 Red Wine.
White Wine: If you prefer white wine, the Pago De Cirsus Chardonnay 2020 White Wine is an excellent choice.
Conclusion
Arroz Negro is more than just a meal; it's an experience. With its rich, deep flavours and striking appearance, it's sure to become a favourite in your home. Don't hesitate to experiment with different types of seafood and seasonings to make this dish your own.
We'd love to hear how your Arroz Negro turns out! Share your photos and feedback in the comments below, and don't forget to check out our wine store for exclusive deals on the wines we've recommended.
Happy cooking!
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