ARROZ NEGRO A LA LLAUNA

squid ink

💰Cheaper: cuttlefish ink

Cuttlefish ink is often less expensive and provides a similar flavor.

squid

🥗Healthier: shrimp

💰Cheaper: pollock

Shrimp offers a healthier option with lower calories, while pollock is a more affordable fish alternative.

Place a tall pot on the heat and add a splash of olive oil to make a broth with crabs.

Add the crabs and squid fins to the pot, season with salt and pepper, and stir for a couple of minutes to color them.

Cover with water, stir again, and keep on high heat until it boils.

Lower the heat, skim off the foam, and let it simmer for about 30 minutes.

In another large skillet, heat a splash of olive oil and add cleaned and chopped squid, seasoning with salt and pepper.

Sauté the squid for a couple of minutes until well cooked.

Make a space in the center of the skillet and add paprika, sautéing for a few seconds.

Add grated tomato and stir well, letting it sauté for about 5 minutes.

Prepare the squid ink by asking the fishmonger to reserve it, or buy it frozen. Open the ink packets using a mortar, add a tablespoon of broth, and mix well to extract all the ink, then incorporate it into the broth.

Once the tomato is well sautéed, add the rice and sauté it for a few minutes.

Cover the rice with the broth, using double the amount of broth as rice plus a little extra.

Let it cook on high heat for about 8 minutes.

Preheat the oven to 220°C (428°F) with heat from above and below.

After 8 minutes, pour the mixture into a square baking dish and distribute it evenly.

Place it in the oven and leave it for about 15 minutes.

After that time, remove it from the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens