Name: Arroz Negro - Black Long Grain Rice
Total time: 45 min

Introduction : Arroz Negro is the Catalan version of paella. Instead of saffron, the ink of the squid is used for seasoning and coloring. Nowadays it is not on the menu in most restaurants in the region, but they are happy to prepare it on request.

If you can’t get squid with squid bladder, you can buy the “black ink” in small bags in some supermarkets just as frozen.

Preparation : Chop the onions, tomatoes and green peppers into small cubes. Remove the seeds and the partitions of the beef tomatoes. Cover the bottom of a pot with olive oil. Add the tomatoes and half of the diced peppers and onions to the heated oil. Add the small hot pepper chopped (or crushed if it was dried). Rinse the fish under cold water and add to the steamed vegetables. Sauté for two minutes, season with salt and pepper, then douse with 2 liters of cold water, let it boil gently and simmer on low heat.

Clean the squid. Separate the ink sacs and place them in a dessert dish. Cut squid into small cubes and sauté in paella frying pan until it takes on a golden yellow color, then add the other half of the diced onions. Stir in the ink as well as the finely sliced garlic cloves until the ink has dispersed and the onions have become translucent. Reduce the temperature, L

Arroz Negro – Black Long Grain Rice

Ingredients:

Instructions:

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