Ingredients with Measurements:
- 1 lb. pork shoulder, cut into bite-sized pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 cup artichoke hearts, chopped
- 2 cups short-grain rice
- 4 cups chicken broth
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. saffron threads
- 1/2 cup white wine
- 1/4 cup olive oil
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Large paella pan or wide, shallow skillet with a lid
Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium-high heat. Add the pork and cook until browned on all sides, about 5-7 minutes.
2. Add the onion, garlic, and red bell pepper to the pan and cook until softened, about 5 minutes.
3. Stir in the smoked paprika, cumin, salt, and black pepper.
4. Add the artichoke hearts and rice to the pan and stir to coat with the spices.
5. Pour in the chicken broth, white wine, and saffron threads. Bring to a boil, then reduce the heat to low and cover the pan with a lid.
6. Simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed.
7. Remove the lid and sprinkle the chopped parsley over the top of the rice. Serve with lemon wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for browning the pork, then low heat for simmering the rice.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 14g
Carbohydrates: 60g
Protein: 20g
Sodium: 1200mg
Fiber: 5g
Sugar: 4g
Substitutions for ingredients:
- Chicken or vegetable broth can be used instead of the chicken broth.
- Shrimp or squid can be used instead of the pork.
- Frozen artichoke hearts can be used instead of fresh.
Variations:
- Add diced tomatoes to the pan with the onion and bell pepper for a more tomato-based flavor.
- Use chorizo instead of pork for a spicier version.
- Add peas or green beans to the pan with the artichoke hearts for additional vegetables.
Tips and tricks:
- Make sure to use short-grain rice, such as Arborio or Valencia, for the best texture.
- Toasting the saffron threads in a dry pan for a few seconds before adding them to the pan will enhance their flavor.
- Let the rice rest for a few minutes after cooking before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of water or broth to prevent the rice from drying out.
Presentation ideas:
Serve the Arròs Negre in the paella pan for a rustic presentation, or transfer to a large platter and garnish with lemon wedges and chopped parsley.
Garnishes:
Fresh parsley and lemon wedges.
Pairings:
Serve with a crisp white wine, such as Albariño or Sauvignon Blanc.
Suggested side dishes:
A simple green salad or roasted vegetables would complement the dish well.
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a splash of broth or water and continue cooking until tender.
- If the rice is overcooked and mushy, reduce the amount of liquid used in the recipe next time.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Arròs Negre, or black rice, is a traditional dish from the Valencia region of Spain. It gets its distinctive color from squid ink, which is used to flavor and color the rice.
Flavor profiles:
Savory, smoky, and slightly bitter from the squid ink.
Serving suggestions:
Serve the Arròs Negre as a main course for a dinner party or special occasion.
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Region: Spanish