Ingredients with Measurements:
- 2 cups of short-grain rice
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon of smoked paprika
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of saffron threads
- 1/2 cup of dry white wine
- 4 cups of fish or chicken stock
- 1/2 cup of tomato sauce
- 1 pound of large prawns, peeled and deveined
- 1 cup of frozen peas
- 1/4 cup of olive oil
Special equipment needed:
- Large paella pan or wide skillet with a lid
Step-by-step instructions:
1. Heat the olive oil in the paella pan over medium-high heat. Add the onion, garlic, and red bell pepper and sauté for 5 minutes until softened.
2. Add the smoked paprika, turmeric, salt, black pepper, and saffron threads to the pan and stir to combine.
3. Add the rice to the pan and stir to coat it with the spices and vegetables. Cook for 2 minutes until the rice is slightly toasted.
4. Pour in the white wine and stir until it has been absorbed by the rice.
5. Add the tomato sauce and stock to the pan and stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pan with a lid.
6. Cook the rice for 20-25 minutes until it is tender and the liquid has been absorbed.
7. Add the prawns and peas to the pan and stir to combine. Cover the pan and cook for an additional 5-7 minutes until the prawns are pink and cooked through.
8. Remove the pan from the heat and let it rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for sautéing, boiling, and low heat for simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 480
Fat: 12g
Carbohydrates: 60g
Protein: 28g
Sodium: 1200mg
Fiber: 4g
Substitutions for ingredients:
- Arborio rice or medium-grain rice can be used instead of short-grain rice.
- Shrimp can be used instead of prawns.
- Fresh peas can be used instead of frozen peas.
Variations:
- Add chopped squid or mussels to the pan along with the prawns and peas.
- Use chicken or vegetable stock instead of fish stock.
- Add chopped chorizo or bacon to the pan for extra flavor.
Tips and tricks:
- Use a wooden spoon to stir the rice to prevent it from sticking to the pan.
- If the rice is not cooked after 25 minutes, add a little more stock or water and continue cooking.
- Let the rice rest for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice in the microwave or on the stovetop with a little bit of water or stock to prevent it from drying out.
Presentation ideas:
Serve the Arròs Negre in the paella pan or transfer it to a large serving platter. Garnish with fresh parsley or cilantro.
Garnishes:
Fresh parsley or cilantro, lemon wedges, and sliced green onions.
Pairings:
- Serve with a crisp green salad or a tomato and cucumber salad.
- Pair with a glass of dry white wine or a light-bodied red wine.
Suggested side dishes:
- Crusty bread or garlic bread.
- Grilled vegetables or roasted potatoes.
Troubleshooting advice:
- If the rice is too dry, add a little more stock or water and continue cooking.
- If the rice is too wet, remove the lid and let it cook for a few more minutes until the liquid has been absorbed.
Food safety advice:
- Make sure the prawns are fully cooked before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Arròs Negre is a traditional Spanish dish that originated in the Valencia region. It is typically made with squid ink, which gives the rice its distinctive black color.
Flavor profiles:
The Arròs Negre has a rich and savory flavor with notes of smokiness from the paprika and sweetness from the peas.
Serving suggestions:
Serve the Arròs Negre with a side of crusty bread and a glass of wine for a complete meal.
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Region: Spanish