Black Paella (Arroz Negro)

Method9 steps · about 1 hr

1. 1

   Step 1: Have the onion, pepper and garlic chopped as listed and the cleaned squid (8 oz) cut into ¼-inch rings. Heat the 2 tbsp olive oil in a wide, shallow paella pan or frying pan over medium heat. When hot, add all the squid rings and sauté for 30 seconds, then lift them onto a plate, leaving the oil in the pan.

   Briefly sauté the squid · 1 minUses 2 tbsp olive oil · 8 oz raw cleaned squid, sliced into ¼-inch rings

2. 2

   Step 2: Add the diced onion and red pepper to the same pan. Add a little extra olive oil only if needed. Sauté for 4–5 minutes, checking at 4 minutes, until the onion is soft and translucent.

   Soften onion and pepper · 4 minUses Oil left in the pan; reserved squid stays on its plate · 1 yellow onion, finely diced · 1 red bell pepper, diced · Additional olive oil, only if the vegetables need it

3. 3

   Step 3: Add all the minced garlic (4 cloves), smoked paprika (2 tsp), ground cumin (1 tsp) and saffron threads (2 pinches). Sauté for 1 minute, stirring, until fragrant.

   Cook the garlic and spices · 1 minUses Softened onion and pepper in olive oil · 4 cloves garlic, minced · 2 tsp smoked paprika · 1 tsp ground cumin · 2 pinches saffron threads

4. 4

   Step 4: Stir in all 2 tbsp tomato paste and cook for 2 minutes, stirring so it does not catch.

   Cook the tomato paste · 2 minUses Vegetables with fragrant garlic and spices · 2 tbsp tomato paste

5. 5

   Step 5: Stir all 1½ cups dry rice into the cooked vegetable mixture, then add the 1 cup wine. Simmer for about 5 minutes, until the wine has almost completely evaporated.

   Reduce the wine · 5 minUses Cooked aromatic vegetable and tomato-paste mixture · 1½ cups dry bomba rice, or arborio rice · 1 cup dry white wine

6. 6

   Step 6: Add all 4 cups stock and the ¼ cup squid ink and stir to combine. Taste the liquid and add salt as needed, accounting for the salt already in the stock and ink.

   Uses Rice coated in vegetables after the wine reduction · 4 cups ready seafood stock · ¼ cup squid ink · Salt, to taste after adding the stock and squid ink

7. 7

   Step 7: Bring the pan to a boil, then immediately reduce to a gentle simmer. Cook for about 15 minutes, until most stock has reduced and the rice is almost cooked. Do not stir, so the crisp bottom can form.

   Simmer the rice · 15 minUses Rice in squid-ink seafood stock

8. 8

   Step 8: Arrange all the shell-on prawns (1 lb) on the rice and cook for about 4–6 minutes, checking at 4 minutes, until the flesh is opaque and pearly throughout and the rice is tender. Return all the reserved squid rings to the top. Continue heating gently until the squid is hot, opaque and cooked through; do not rely on the earlier brief sauté alone.

   Cook the prawns · 4 minUses Nearly cooked black rice · 1 lb raw prawns, shells on · All reserved rings from the 8 oz squid supply; pan oil is separate

9. 9

   Step 9: Remove the pan from the heat and let the paella stand for about 10 minutes. Serve six portions hot from the pan with wedges from the lemon. Leave the prawn shells uneaten.

   Rest the paella · 10 minUses Cooked black paella with prawns and squid · Wedges from the 1 lemon, to serve