A TWIST ON ARROZ NEGRO - Brindisa Spanish Foods

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A TWIST ON ARROZ NEGRO

Sophie's (@thecornerplot) take on Arroz Negro, topped with king prawns, but it can be cooked with other seafood, like squid, hake or mussels. 
READY IN

45 mins

COOKING TIME

30 mins

PREP TIME

15 mins

SERVES

Serves 4

ingredients

  • 350ml Navarrico fish fumet diluted with water to make 1L in total
IN STOCK
  • 4 tbsp Brindisa Arbequina olive oil
IN STOCK
  • 1 onion, finely chopped
  • 3 cloves garlic, peeled and chopped
  • 2 medium tomatoes, chopped
  • 1 tsp La Chinata smoked sweet paprika
IN STOCK
  • A pinch of Brindisa saffron
IN STOCK
  • 2 tsp sea salt
  • 400g Illa de Riu Bahia Rice
IN STOCK
  • 3-4 packs (4g each) of Nortindal cuttlefish ink
IN STOCK
  • 12 raw king prawns, half peeled (head kept) and vein removed

METHOD

  1. Gently warm the diluted fish stock in a medium saucepan to just under a simmer and cover the pan to keep hot ready to use.
  2. Heat the olive oil in the paella pan over medium heat using your largest burner and soften the onions and garlic. Add the tomatoes and cook for a few minutes to reduce and thicken.
  3. In a pestle and mortar add the saffron strands, ground them and dilute them in a little stock.
  4. Stir in the rice, paprika, saffron and salt, coating well with the sauce.
  5. Add the rest of the warmed stock and mix in the cuttlefish ink, stirring well.
  6. Bring to the boil stirring well, then do not stir the rice again.
  7. Once the pan has reached a gently rolling boil, continue to cook until the rice is no longer soupy then reduce the heat to low.
  8. Arrange prawns over the rice, pressing in gently and cook for 10-15 mins until the liquid is absorbed.
  9. Remove from heat, cover with a tea towel, and leave to rest for 5 minutes. Garnish with lemon wedges and take to the table.

LITTLE TIP

Serve with some allioli garlic mayonnaise on the side.

ingredients

  • 350ml Navarrico fish fumet diluted with water to make 1L in total
(each)
IN STOCK
  • 4 tbsp Brindisa Arbequina olive oil
IN STOCK
  • 1 onion, finely chopped
  • 3 cloves garlic, peeled and chopped
  • 2 medium tomatoes, chopped
  • 1 tsp La Chinata smoked sweet paprika
IN STOCK
  • A pinch of Brindisa saffron
IN STOCK
  • 2 tsp sea salt
  • 400g Illa de Riu Bahia Rice
IN STOCK
  • 3-4 packs (4g each) of Nortindal cuttlefish ink
IN STOCK
  • 12 raw king prawns, half peeled (head kept) and vein removed

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