Ingredients with Measurements:
- 2 cups of short-grain rice
- 4 cups of fish or seafood stock
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 teaspoon of smoked paprika
- 1 teaspoon of saffron threads
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of salt
- 1/4 cup of olive oil
- 1 pound of shrimp, peeled and deveined
- 1 pound of mussels, scrubbed and debearded
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- A large paella pan or a wide and shallow skillet with a lid
Step-by-step instructions:
1. In the paella pan or skillet, heat the olive oil over medium-high heat.
2. Add the onion and bell pepper and sauté for 5 minutes until softened.
3. Add the garlic, smoked paprika, saffron, black pepper, and salt. Cook for 1 minute until fragrant.
4. Add the rice and stir to coat it with the spices and oil. Cook for 2 minutes until the rice is slightly toasted.
5. Pour in the fish or seafood stock and stir to combine. Bring to a boil, then reduce the heat to low and cover the pan with a lid.
6. Simmer for 20-25 minutes until the rice is cooked and the liquid is absorbed.
7. Meanwhile, in a separate pan, cook the shrimp and mussels until they are just cooked through. Set aside.
8. Once the rice is cooked, arrange the shrimp and mussels on top of the rice. Cover the pan and let it rest for 5 minutes.
9. Sprinkle with chopped parsley before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 12g
Protein: 30g
Carbohydrates: 55g
Fiber: 2g
Sugar: 2g
Sodium: 800mg
Substitutions for ingredients:
- You can use chicken or vegetable stock instead of fish or seafood stock.
- You can use any type of seafood you like, such as squid, scallops, or clams.
- You can use any type of bell pepper, or omit it altogether.
Variations:
- You can add diced tomatoes or tomato sauce for a richer flavor.
- You can add chopped chorizo or bacon for a smoky taste.
- You can add peas, green beans, or artichokes for more vegetables.
Tips and tricks:
- Use a wooden spoon to stir the rice to avoid breaking the grains.
- Don't stir the rice once the liquid is absorbed to prevent it from becoming mushy.
- Use fresh seafood for the best flavor.
- Soak the saffron threads in a tablespoon of warm water for 10 minutes before using to release their flavor.
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 stock to prevent the rice from drying out.
Presentation ideas:
Serve the arròs negre in the paella pan or transfer it to a large platter. Garnish with lemon wedges and parsley.
Garnishes:
Lemon wedges, chopped parsley, chopped cilantro, sliced scallions
Pairings:
- A crisp white wine, such as Albariño or Sauvignon Blanc
- A light beer, such as a pilsner or lager
Suggested side dishes:
- A green salad with a citrus vinaigrette
- Grilled vegetables, such as asparagus or zucchini
- Crusty bread or garlic bread
Troubleshooting advice:
- If the rice is not cooked after 25 minutes, add a splash of stock or water and continue cooking.
- If the rice is too dry, add a bit more stock or water and cover the pan for a few more minutes.
Food safety advice:
- Make sure to scrub and debeard the mussels before cooking.
- Discard any mussels that do not open after cooking.
Food history:
Arròs negre, or black rice, is a traditional Spanish dish from the Valencia region. It gets its distinctive color from the squid ink that is added to the rice. It is often served with seafood, such as shrimp, mussels, or squid.
Flavor profiles:
The arròs negre has a rich and savory flavor from the seafood stock, saffron, and smoked paprika. The shrimp and mussels add a briny and slightly sweet taste.
Serving suggestions:
Serve the arròs negre as a main course for a family dinner or a dinner party. It is a great dish to share with friends and family.
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Region: Spanish