Dive into the depths of culinary delight with our Spanish Black Rice Paella, a dish that promises to tantalize your taste buds and transport you straight to the vibrant shores of Spain! This stunning paella, infused with the rich, briny essence of squid ink and the delicate flavors of the sea, is not just a meal; it's an experience. Perfect for impressing guests or treating yourself to a gourmet feast at home, this recipe is sure to be a showstopper at your next dinner gathering. Are you ready to embark on a flavorful journey that will leave everyone craving more?
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 2 cups black rice
- 4 cups fish stock
- 200g squid, cleaned and sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 tbsp squid ink
- Salt and pepper to taste
- Olive oil
Instructions
- Begin by gathering all your ingredients on a clean workspace. This includes the black rice, fish stock, squid, onion, garlic, bell pepper, squid ink, salt, pepper, and olive oil.
- In a large paella pan or a wide, shallow skillet, heat a generous drizzle of olive oil over medium heat. Allow the oil to warm up but not smoke.
- Add the chopped onion to the pan and sauté for about 5 minutes, or until it becomes translucent and soft. Stir occasionally to prevent sticking.
- Next, add the minced garlic and diced bell pepper to the pan. Continue to sauté for an additional 3-4 minutes until the bell pepper softens and the garlic is fragrant.
- Stir in the black rice, making sure to coat the grains with the oil and vegetables. Toast the rice for about 2 minutes, stirring constantly to prevent burning.
- Pour in the fish stock and add the squid ink, stirring well to combine all the ingredients. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low and season with salt and pepper to taste. Cover the pan with a lid or aluminum foil to retain heat and moisture.
- Let the rice simmer for about 20 minutes. Avoid stirring during this time, as you want to develop a nice crust at the bottom of the pan.
- After 20 minutes, check the rice for doneness. If the rice is still too firm, add a little more fish stock or water, cover, and cook for an additional 5 minutes.
- When the rice is tender and has absorbed most of the liquid, gently fold in the sliced squid. Cover the pan again and let it cook for another 5 minutes, allowing the squid to cook through.
- Once the squid is cooked and the rice is perfectly tender, remove the pan from heat. Let it rest, covered, for about 5 minutes to allow the flavors to meld.
- Before serving, fluff the rice gently with a fork. Taste and adjust seasoning if necessary.
- Serve the Spanish Black Rice Paella hot, garnished with fresh herbs if desired. Enjoy your dish with a side of lemon wedges for an extra burst of flavor.
Tips
- Use Fresh Ingredients: For the best flavor, opt for fresh squid and high-quality fish stock. If you can, make your own stock for an extra depth of flavor.
- Don’t Rush the Sauté: Take your time when sautéing the onion, garlic, and bell pepper. This step builds the foundation of flavor for your paella.
- Perfect the Rice: Avoid stirring the rice once you add the stock. This helps create a beautiful socarrat, the crispy layer of rice at the bottom of the pan that is a hallmark of a great paella.
- Adjust the Squid Cooking Time: Depending on the thickness of your squid slices, you may need to adjust the cooking time slightly. Cook just until tender to avoid chewiness.
- Garnish Wisely: Fresh herbs like parsley or cilantro can brighten the dish, and a squeeze of lemon just before serving enhances the flavors beautifully.
- Pair with Wine: Serve your paella with a chilled glass of white wine or a refreshing Spanish rosé to complement the dish perfectly.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 18g
Fat: 12g
Saturated Fat: g
Cholesterol: 95mg
