Ingredients with Measurements:
- 1 cup of short-grain rice
- 2 cups of fish stock
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon of paprika
- 1/2 teaspoon of cumin
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of saffron threads
- 1/2 cup of tomato sauce
- 1 lobster, cooked and chopped
- 2 tablespoons of olive oil
Special equipment needed:
- Large paella pan or skillet
- Wooden spoon
- Chef's knife
- Cutting board
Step-by-step instructions:
1. Heat the olive oil in a large paella pan or skillet over medium heat.
2. Add the chopped onion and minced garlic to the pan and sauté for 2-3 minutes until they become translucent.
3. Add the paprika, cumin, salt, and black pepper to the pan and stir to combine.
4. Add the rice to the pan and stir to coat it with the spices and oil.
5. Add the fish stock and saffron threads to the pan and stir to combine.
6. Add the tomato sauce to the pan and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes until the rice is cooked and the liquid has been absorbed.
8. Add the chopped lobster to the pan and stir to combine.
9. Cover the pan with a lid or aluminum foil and let it rest for 5-10 minutes.
10. Serve hot and garnish with fresh parsley or lemon wedges.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing and boiling
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 10g
- Saturated fat: 1.5g
- Cholesterol: 70mg
- Sodium: 700mg
- Total carbohydrates: 40g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 25g
Substitutions for ingredients:
- Fish stock can be substituted with chicken or vegetable stock.
- Lobster can be substituted with shrimp or scallops.
- Saffron threads can be substituted with turmeric powder.
Variations:
- Add diced bell peppers, peas, or artichokes to the pan for extra flavor and texture.
- Use squid ink instead of tomato sauce for a more traditional Arròs Negre recipe.
Tips and tricks:
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the pan.
- Let the rice rest for a few minutes before serving to allow the flavors to blend together.
- Use fresh lobster for the best flavor and texture.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the Arròs Negre in the paella pan for a rustic presentation.
- Garnish with fresh parsley or lemon wedges for a pop of color.
Garnishes:
- Fresh parsley
- Lemon wedges
Pairings:
- Serve with a crisp white wine, such as Albariño or Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant
- Crusty bread
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add more stock or water and continue simmering until the rice is tender.
Food safety advice:
- Make sure the lobster is fully cooked before adding it to the pan.
- Store any leftovers in the refrigerator and reheat thoroughly before serving.
Food history:
- Arròs Negre is a traditional Spanish dish that originated in Valencia and is typically made with squid ink, rice, and seafood.
Flavor profiles:
- Savory, slightly smoky, and slightly sweet from the lobster and saffron.
Serving suggestions:
- Serve as a main course for a special occasion or dinner party.
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Region: Spanish