Arroz negro with squid | Spanish seafood rice
(0)
40 min
Under an hour
Sezamo
Un preparat spaniol spectaculos și plin de savoare, gătit într-o singură tigaie cu orez aromat, calamar fraged, creveți suculenți și servit alături de sos cremos aioli și lămâie.
Ingredients
Preparation method
Preparing the sofrito base
Peel and finely chop the yellow onion, red bell pepper, and garlic cloves. Cut the squid rings into suitable pieces and peel the shrimp.
In a large deep skillet or paella pan, heat the olive oil over medium heat. Add the squid and shrimp and sauté briefly for 2-3 minutes, then transfer the shrimp to a plate and keep warm.
In the same pan, add the onion and bell pepper and cook for 5-6 minutes until softened. Add the chopped garlic, sweet paprika, and strained tomatoes, letting everything simmer down for 4-5 minutes until you get a thick and flavorful sofrito.
Chef's tip
To achieve the famous socarrat (the crispy layer of rice at the bottom of the pan), increase the heat to medium-high during the last minute of cooking until you hear a slight crackling sound.
For an authentic Spanish aioli taste, mix the mayonnaise with a finely crushed garlic clove and a few drops of fresh lemon juice.
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