Imprimer la recette
|
| Servings | Prep Time | Cook Time | Passive Time |
| 10servings | 20minutes | 20minutes | 5minutes |
|
|
|
Ingredients
- 2kg Cuttlefish: little cuttlefish called “chipirón(es)”
- 2tbsp Cuttlefish ink
- 1piece Onion
- 6cloves Garlic
- 2piece Tomato: about 2 big tomatoes to grate manually
- 40strands Saffron
- 1kg Round grain rice: P.D.O. from Valencia, in Bomba or Albufera, but absolutely round and short rice
- 3,5dl Olive oil: P.D.O. from Valencia, or any Mediterranean extra virgin oil
- 1tbsp Salt
- 2,5l Fish broth: from rock fish, crabs, monkfish head, …
Servings: servings
Instructions
For the broth or « fish fumet » :
- Brown an onion with some olive oil in the bottom of the pot.
- Add rock fishes, crabs and the monkfish head in order to fry them too.
- Pour three liters of water.
- Some add a small leek, one bay leaf & parsley.
- Boil for about an hour.
- Pour through a strainer to keep only the broth.
Preparation of the Arroz Negro
- Heat the oil in a paella pan
- Gently fry the cuttlefish, lightly salted, over medium heat.
- Once slightly golden, add the onion finely chopped and the garlic cut into strips.
- Continue to cook and, after 2 minutes, add the tomato.
- After frying the whole thing, add the sweet pepper and pour the rice and fry it with the cuttlefish ink.
- Finally, pour the broth.
- The total cooking time will be for 18 to 20 minutes, see the indications of your rice.
Recipe Notes
Variants of the Arroz Negro :
The Arroz Negro is often eaten with aioli.
Some add a dozen cockles, mussels or clams.
Sometimes langoustines and/or shrimps like in this photo …
Links of the Arroz Negro :
The page of the Community of Valencia
Powered byWP Ultimate Recipe