Ingredients with Measurements:
- 1 lb squid, cleaned and cut into rings
- 1/2 lb chorizo, sliced
- 2 cups short-grain rice
- 4 cups fish or chicken broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/2 cup tomato sauce
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup olive oil
- 1/4 cup chopped parsley
- Lemon wedges, for serving
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 chorizo and cook until browned, about 5 minutes.
2. Add the onion and garlic to the pan and cook until softened, about 3 minutes.
3. Stir in the smoked paprika and tomato sauce and cook for 2 minutes.
4. Add the rice to the pan and stir to coat with the chorizo mixture.
5. Pour in the broth and bring to a boil. Reduce the heat to low and cover the pan with a lid.
6. Simmer for 15 minutes, then add the squid to the pan and stir gently.
7. Cover the pan again and continue to cook for another 10 minutes, or until the rice is tender and the squid is cooked through.
8. Season with salt and pepper to taste.
9. Garnish with chopped parsley and serve with lemon wedges.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Medium-high heat for cooking the chorizo and onion, low heat for simmering the rice and squid.
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 28g
Carbohydrates: 47g
Protein: 25g
Sodium: 1500mg
Substitutions for ingredients:
- Shrimp or mussels can be substituted for the squid.
- Spanish chorizo can be substituted with Mexican chorizo or Italian sausage.
- Vegetable broth can be used instead of fish or chicken broth for a vegetarian version.
Variations:
- Add diced bell peppers or peas to the rice for extra flavor and color.
- Use saffron instead of smoked paprika for a more traditional flavor.
- Add a splash of white wine to the pan before adding the broth for extra depth of flavor.
Tips and tricks:
- Use a wooden spoon to stir the rice to prevent it from sticking to the pan.
- Don't overcook the squid or it will become tough and rubbery.
- Let the rice sit for a few minutes after cooking 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 broth or water 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 serving platter and garnish with lemon wedges and parsley.
Garnishes:
Chopped parsley and lemon wedges.
Pairings:
- A crisp white wine, such as Albariño or Verdejo.
- A light salad with a citrus vinaigrette.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant.
- Crusty bread for sopping up the flavorful broth.
Troubleshooting advice:
- If the rice is still undercooked after the liquid has been absorbed, add a splash of broth or water and continue to cook until tender.
- If the rice is overcooked and mushy, reduce the cooking time or use less liquid.
Food safety advice:
- Make sure the squid is cleaned properly before cooking to avoid any grit or sand.
- Use a food thermometer to ensure the chorizo is cooked to an internal temperature of 160°F.
Food history:
Arròs negre, or black rice, is a traditional Spanish dish from the coastal region of Valencia. It gets its distinctive color from squid ink, which is added to the rice during cooking. Chorizo and other meats are often added for flavor, and the dish is typically served with lemon wedges for a bright, acidic contrast.
Flavor profiles:
Savory, smoky, briny, slightly spicy.
Serving suggestions:
Serve the arròs negre as a main course for a hearty dinner, or as a side dish for a larger meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish