Squid Ink Paella
This recipe for squid ink paella or Arroz Negro is one of the most exotic Spanish dishes out there! This black rice with squid and prawns is delicious! and easy as long as you can get the ingredients, of course. Like paella, it originates from the Valencian area. The method of making it is more or less the same as that of a paella. It’s perfect for a nice summer day, sipping sangria, or eating it on the beach!
Ingredients
- 120 g Bombas Rice
- 50 g Calamari diced
- 3 tsp Squid Ink
- 5 Shrimps or Prawns
- 360 ml Fish Stock
- 4-6 Small Calamari to garnish
- Allioli to garnish
- Parsley to garnish
Video
Notes
Recipe: Fish Stock
- 1 monkfish head or bones of one fish
- 150g / 5oz shrimp heads or lobster shells. The more you add, the more colour,
If using lobster shells, crush them! - 2 carrots
- 2 leeks or onions
- 1 celery
- 2 bay leaves
- 1 bunch of fresh parsley (Optional)
- 5 litres / 1.3 gals of water
- Salt
- Oil
- 1 small onion
- 1 clove of garlic
- 1 TSP of paprika
- 70g / 2.5oz tomato sauce
