Arroz negro black rice with shellfish and garlic mayonnai
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | larges | Shrimp (about 1 pound) |
| 5½ | pounds | Calamari |
| ½ | pounds | Cockles or manila clams |
| 1 | pounds | Mussels |
| 6 | tablespoons | Extra virgin olive oil |
| 1 | large | Spanish onion, cut into 1/4 |
| Inch dice | ||
| 2 | Red bell peppers, cut into | |
| ¼ | Inch dice | |
| 8 | Cloves garlic, thinly | |
| Sliced | ||
| 2 | tablespoons | Spanish paprika |
| 2 | tablespoons | Squid ink (available in |
| Specialty stores) | ||
| 3 | cups | Short grain rice |
| 8 | cups | Fish stock, homemade, canned |
| Or cubes | ||
| 2 | cups | Chopped fresh tomatoes |
| 1 | cup | Sliced scallions |
Directions
Peel shrimp, clean calamari and slice into ¼ inch rings. Scrub cockles and debeard and scrub mussels. Set all shellfish aside.
In an 18 inch to 22 inch paella pan, heat olive oil until smoking. Add onion, peppers, garlic and paprika and cook until softened, about 6 to 8 minutes. Add squid ink and rice and continue to cook, about 3 to 4 minutes. Add fish stock and bring to a boil. Arrange fish in pan and continue to cook, not stirring, for 18 to 20 minutes, or until rice is tender and liquid is absorbed. Stir in tomatoes and scallions and season with salt and pepper.
Yield: 8 servings
MEDITERRANEAN MARIO SHOW #ME1A39