Asociado en España al litoral Mediterráneo, hoy en día el arroz negro se elabora en diferentes partes del mundo de una forma similar. En Italia, especialmente en la región del Veneto, se conoce como "risotto al nero di seppia" (arroz al negro de sepia), mientras que en Latinoamérica se le denomina "arroz con calamares".
Las tintas las podéis encontrar o bien en bolsitas de plástico, en bote (más los italianos) o directamente usar las que llevan los clamares (aunque para que el arroz quede muy negro necesitariés más que las de los calamares usados en esta receta).
INGREDIENTES (Para 4)
- 2 calamares (medianos)
- 1 sepia
- 400g de arroz (4 tacitas de café)
- 8 tacitas de café de caldo de pescado
- 300g de gambas peladas
- 1 pimiento verde tipo italiano
- 1 tomate rojo
- 1 diente de ajo pequeño
- 2 bolsitas de tinta de calamar + las tintas de los 2 calamares
- Aceite de oliva
Se limpian bien el calamar y la sepia (si es que vuestro pescadero no os lo ha hecho ya) y se parten en trocitos de unos 4 x 4cm.
En una paella se ponen 2 cucharadas de aceite de oliva. Se pica el pimiento verde en trocitos muy pequeños y se empieza a freir a fuego suave. Cuando empieze a hacerse se pica el diente de ajo y se le agrega a la paella. Se deja que el pimiento termine de freirse. Se pela el tomate, se parte en trozos pequeños y se une al pimiento y el ajo. Cuando se haya evaporado un poco el agua soltada por el tomate se agregan la sepia y el calamar y se sofríe todo hasta que esté hecho (tiene que cambiar de traslúcido a blanco). Echad las gambas y esperad a que el agua soltada por la sepia y el calamar se reduzca a la mitad. Cuando esté reducida añadid el arroz, removedlo bien con el resto de los ingredientes y agregad todo el caldo menos 3 cucharadas (las utilizareis para diluir la tinta). Recordad que teneis que tener el doble de volumen de caldo que de arroz. (por cada taza de arroz, 2 de caldo).
Diluíd las tintas con el caldo que habeis apartado y agregadlo al arroz. Dejad que se haga durante unos 20 minutos (idlo probando por si acaso) y una vez esté hecho, tapadlo con un trapo limpio (os recomiendo que para que no se ponga negro pongais encima un par de cucharas de madera cruzadas) y dejadlo reposar 5 minutos más.
Servir con alioli o mayonesa mezclada con ajo.
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Looking forward to the weekend I provide you the perfect dish for inviting friends/family for lunch and have a great afterlunch conversation.
Linked in Spain to the Mediterranean coast, "arroz negro" (not to confuse with black rice) it's cooked in very similar ways throughtout the world. In Italy, specialy in the Veneto region, it's known as "risotto al nero di seppia" (rice in cuttlefish's black), while in Latinamerica it's called "arroz con calamares" (rice with squids).
You can find ink in small plastic packages, in jars or directly use the squid's inks (albeit for obtaining a dark black rice you will nead more than the squids used in this recipe)
INGREDIENTS (Serves 4)
Servir con alioli o mayonesa mezclada con ajo.
______________________________________________________________
Looking forward to the weekend I provide you the perfect dish for inviting friends/family for lunch and have a great afterlunch conversation.
Linked in Spain to the Mediterranean coast, "arroz negro" (not to confuse with black rice) it's cooked in very similar ways throughtout the world. In Italy, specialy in the Veneto region, it's known as "risotto al nero di seppia" (rice in cuttlefish's black), while in Latinamerica it's called "arroz con calamares" (rice with squids).
You can find ink in small plastic packages, in jars or directly use the squid's inks (albeit for obtaining a dark black rice you will nead more than the squids used in this recipe)
INGREDIENTS (Serves 4)
- 2 squids (medium size)
- 1 cuttlefish
- 400g rice
- 4 cups of fish stock
- 300g shrimp
- 1 green pepper (cubanelle/italian type)
- 1 red tomato
- 1 small garlic clove
- 2 squid ink packages + squid inks
- Olive oil
Clean the squid and cuttlefish (if you haven't got a fish dealer that has made it for you) and cut them into pieces of around 4x4cm.
In a big shallow pan (preferible if you've go a paella pan) put 2 tablespoons of olive oil. Chop the garlic and green pepper into very small pieces. Start by cooking the green pepper to low heat. Once it is slightly cooked add the garlic and cook it together. Meanwhile peel the tomato and chop it. Add it to the pan when until the garlic has a light golden colour. Once the water from the tomatoes has evaporated add the cuttlefish and squid and fry until they are cooked (it changes colour from translucent to white). When you see that the liquid that the squid and cuttlefish has reduced to half add the shrimp and rice. Stir and mix it with all the ingredients in the pan and pour the stock, except for 3 tablespoons (that you will need to dissolve the ink). Remember you need to have twice the volume of stock than rice (for each cup of rice 2 of stock). Dilute the inks in the stock you have set aside and add it to rice. Make sure all the rice gets an uniform colour. Let it cook for about 20 minues (try the rice every now and then just in case) and once cooked, cover with a clean cloth (to avoid your cloth from getting black put between the rice and the cloth a couple of wooden spoons) and let it settle for 5 minutes.
Serve it with aioli or mayonaisse mixed with some garlic.
In a big shallow pan (preferible if you've go a paella pan) put 2 tablespoons of olive oil. Chop the garlic and green pepper into very small pieces. Start by cooking the green pepper to low heat. Once it is slightly cooked add the garlic and cook it together. Meanwhile peel the tomato and chop it. Add it to the pan when until the garlic has a light golden colour. Once the water from the tomatoes has evaporated add the cuttlefish and squid and fry until they are cooked (it changes colour from translucent to white). When you see that the liquid that the squid and cuttlefish has reduced to half add the shrimp and rice. Stir and mix it with all the ingredients in the pan and pour the stock, except for 3 tablespoons (that you will need to dissolve the ink). Remember you need to have twice the volume of stock than rice (for each cup of rice 2 of stock). Dilute the inks in the stock you have set aside and add it to rice. Make sure all the rice gets an uniform colour. Let it cook for about 20 minues (try the rice every now and then just in case) and once cooked, cover with a clean cloth (to avoid your cloth from getting black put between the rice and the cloth a couple of wooden spoons) and let it settle for 5 minutes.
Serve it with aioli or mayonaisse mixed with some garlic.
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