Receta de Arroz Negro con Calamares - Cocina Mediterránea con Aceite de Oliva La Española

squid

🥗Healthier: calamari

💰Cheaper: shrimp

Shrimp is often more accessible and can provide a similar texture.

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lighter and can be made easily.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: white grape juice

White grape juice can add sweetness without the alcohol.

Heat olive oil in a large paella pan over medium heat until shimmering.

Add chopped onion and garlic; sauté until softened, about 3-4 minutes.

Stir in diced red bell pepper and cook for another 2-3 minutes.

Add chopped tomato and cook until it breaks down, about 5 minutes.

Pour in white wine and let it simmer until reduced by half, about 3-4 minutes.

Add black rice and stir to coat in the mixture, about 2 minutes.

Pour in fish stock and add bay leaves; bring to a boil.

Reduce heat to low and cover; cook for 30-35 minutes until rice is tender and liquid is absorbed.

In the last 10 minutes of cooking, add the squid on top of the rice.

Season with paprika, salt, and black pepper to taste.

Remove from heat and let rest for 5 minutes, covered.

Garnish with chopped parsley and lemon wedges before serving.

Cooking Techniques

Spice Level:

Allergens