Arroz Negro Black Rice With Shellfish And Garlic Mayonnai Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
16 large: Shrimp, about 1 pound
5 1/2 lbs: Calamari,
1/2 lbs: Cockles or manila clams,
1 lbs: Mussels,
6 tbsp: Extra virgin olive oil,
1 large: Spanish onion, cut into 1/4
Inch dice,
2: Red bell peppers, cut into
1/4 Inch: dice,
8 Cloves: garlic, thinly
Sliced,
2 tbsp: Spanish paprika,
2 tbsp: Squid ink, (available in
Specialty stores),
3 cup: Short grain rice,
8 cup: Fish stock, homemade, canned
Or cubes,
2 cup: Chopped fresh tomatoes,
1 cup: Sliced scallions,
Directions:
Peel shrimp, clean calamari and slice into 1/4 inch rings. Scrub
cockles and debeard and scrub mussels. Set all shellfish aside.
In an 18 inch to 22 inch paella pan, heat olive oil until smoking. Add
onion, peppers, garlic and paprika and cook until softened, about 6
to 8 minutes. Add squid ink and rice and continue to cook, about 3 to
4 minutes. Add fish stock and bring to a boil. Arrange fish in pan
and continue to cook, not stirring, for 18 to 20 minutes, or until
rice is tender and liquid is absorbed. Stir in tomatoes and scallions
and season with salt and pepper.
Yield: 8 servings
MEDITERRANEAN MARIO SHOW #ME1A39
Source from luhu.jp
cockles and debeard and scrub mussels. Set all shellfish aside.
In an 18 inch to 22 inch paella pan, heat olive oil until smoking. Add
onion, peppers, garlic and paprika and cook until softened, about 6
to 8 minutes. Add squid ink and rice and continue to cook, about 3 to
4 minutes. Add fish stock and bring to a boil. Arrange fish in pan
and continue to cook, not stirring, for 18 to 20 minutes, or until
rice is tender and liquid is absorbed. Stir in tomatoes and scallions
and season with salt and pepper.
Yield: 8 servings
MEDITERRANEAN MARIO SHOW #ME1A39
Source from luhu.jp
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