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such exotic taste! Give it a tryTRANSCRIPT
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BLACK RICEARROZ NEGRO
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BLACK RICE – ARROZ NEGRO
• Ingredients: 400grs of rice (2 glasses), 350grs. of small squids or cuttlefish, the ink of the squids, 2 garlic cloves, 2 ñoras (dried and a bit spicy pepper), some parsley, 1 green or red pepper, 1 onion, 2 tomatoes, 9 glasses of fishsoup, olive oil, a bit of saffron, and some salt.
• First of all prepare the fishsoup with a couple of fresh beach fishes, 4-5 crabs and a piece of monkfish’s head.
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BLACK RICE – ARROZ NEGRO
• Prepare a pot with some olive oil, add a tomatoe, one onion and a couple of garlic cloves.
• When the tomatoe and the onion are done, add the crabs and cook for 10 minutes. Stir now and then.
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BLACK RICE – ARROZ NEGRO
• Add the water and the fishes to the pot.
• It should be boiling between 20 to 30 minutes. When the white foam appears, take it away. After this time leave the soup apart.
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BLACK RICE – ARROZ NEGRO
• Prepare a big pan with some olive oil and when it starts getting hot add the ñoras (first take the seeds away) and the garlic.
• When the garlic changes its colour, take all away and reserve.
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BLACK RICE – ARROZ NEGRO
• Get the ñoras, garlic, ink and parsley together in a recipient and smash it all until you get a fine texture.
• Add some salt and reserve it.
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BLACK RICE – ARROZ NEGRO
• Slice the pepper and onion.
• Add some more olive oil to the pan and add the onion and pepper.
• Clean the squids and cut in small pieces. Add to the pan and cook it in the opposite side.
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BLACK RICE – ARROZ NEGRO
• When everything is done and has taken away its water, add the tomatoes. The fire should be medium-high.
• When the sauce gets oily and darker means that the sofrito is done (see Paella recipe).
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BLACK RICE – ARROZ NEGRO
• It should look this way.
• Add the rice and stir for 3 to 5 minutes.
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BLACK RICE – ARROZ NEGRO
• Add the fishsoup to the pan. It should be boiling when you add it.
• Inmediately after add the ink mixture and stir with a wooden spoon. Add 2-3 saffron threads and stir.
• The fire should be high for 10 minutes.
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BLACK RICE – ARROZ NEGRO
• Add some salt and cook for another 10 minutes at medium fire.
• If the rice gets too dry add some water.
• Turn off the fire. Cover the pan and let it rest for another 10 minutes.
• Really exotic taste and colour!!!
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BLACK RICE – ARROZ NEGRO
• Have it a try!!! It’s delicious.• Yummmmy!!