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Easy recipe of black rice

Posted on2 Years ago 3571
Love1

Time of preparation: 15 minutes, Cooking time: 90 minutes, 4 diners

INGREDIENTS:
800 g / 28,22 oz Calamari in its ink 500 g / 17,64 oz Peeled prawns
1 Onion 2 tomatoes
400 gr / 14,11 oz rice 4 calamari ink bag
1 little tablespoonful paprika 8 tablespoonful oil
800 mL Fish broth 1 little tablespoonful paprika
2 Cloves of garlic
1- Heat up oil 2 Minutes
2- Fry calamari and peeled prawns 7 Minutes
3- Fry grated or crushed onion and tomato 4 Minutes
4- Add water 40 Minutes
5- Add ink calamari ink, rice and paprika 3 Minutes
6- Add fish broth and cook 20 Minutes
7-Let rest 4 Minutes
Total: 40 Minutes
INGREDIENTS

We will use calamari in its ink and peeled prawns. To get its black hue characteristic you should add calamari ink bags sold in frozen section. In this case, the base of this paella is a previously prepared fish broth. To prepare the broth has been cooked: ½ Kg rockfish, a big head of monkfish and swordfish and the heads of the prawns.

READY, SET, GO!!

Add some oil that serves to level the pan ... the oil should be centered. Add some salt too, and light the fire!

When the oil is hot, add the calamari. We start to fry

KEEP FRYING!

When the calamari get brown, put them aside on outside of the pan and fry two cloves of sliced garlic.

Add the peeled prawns to fry them. We do like that because calamari need more time to fry.

FRYING ONION AND TOMATO!!

When calamari and peeled prawns are sautéed put them aside on outside of the pan and add grated or crushed onion, fry for a few minutes.

When the onion gets brown add the grated or crushed fresh tomato and fry with the onion for a few minutes.

ADD FISH BROTH, SEASON AND COOK

Add 800 mL fish broth, we add twice the broth than rice. Season with salt, the amount will go to taste but it is important to note that fish in itself is already salty, you should keep taste during the process. No stir again not to break the rice grain. Strong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth.

READY TO EAT!!

After 20 minutes of cooking, the paella should be dry and the rice cooked, let rest and ready to eat.

TECHNICAL TEAM:

Simple, we just need the paella or paella pan and an adjustable heat source such as a gas burner and protected from air and dirt with the legs for paella pans. For greater comfort when cooking a paella we can include a tripod for gas stoves. Important a gas regulator with its hose for the butane bottle.



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€4.95 €5.13
  • Carbon steel paella pan of 30 cm, the traditional iron paella pan.

  • Classic paella, the original iron paella pan that represents the most traditional paella.

  • Maximum servings: 4 people

  • Half capacity serving: 2-3 people

  • Valencian serving style: 1 person

  • Top diameter: 30 cm

  • Base diameter: 24,8 cm

  • Height: 3,8 cm

  • Paella pan suitable for Gas hob, paella gas burner and open fire.

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  • Enameled paella pan of 30 cm, easy to clean and maintenance free.
  • The enameled paella pan is characterized by being a black paella pan with white dots, this paella pan does not rust because it is resistant to rust thanks to its ceramic enamel.
  • Maximum number of servings: 4 people
  • Number of servings at medium capacity: 2-3 people
  • Number of Valencian-style portions: 1 person
  • Top diameter: 30cm
  • Base diameter: 24.8cm
  • Height: 3.8cm
  • Suitable for gas cooker, gas cooker, gas paellero, firewood and oven.

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