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Maybe/maybe not my entry for the April "Pick a Pan" challenge, here is "Arroz Negro". Black rice with squid and prawns - oh and squid ink to make it all black.

 

This is basically a paella - although apparently in Spain it is definitely NOT a paella for some reason. I'm not sure why. Maybe it's because it's meant to be a bit wetter and without the crusty socorrat. Who knows?

 

Anyway....first off you need some squid. Clean it, slice it up and marinade in milk for a few hours to tenderise it a little.

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Sauté the squid in olive oil for a minute or two until it has a little bit of colour, then remove.

 

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Add onion and some more olive oil and fry that off.

 

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Then add lots of garlic (1 head in this case) and grated tomato. Fry that off for a few minutes.

 

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Add a glass of white wine and reduce that. Then add the Bomba rice, give it a stir around to make sure every grain is covered and then add your stock. My stock in this case was a fish stock, with some saffron infused in it and then the squid ink.

 

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Once the rice has absorbed the stock - about 15 minutes - add the squid back and put some prawns in. Cook for another 5-7 minutes, then take off the heat, leave to stand a bit, sprinkle with some flat leaf Parsley a bit of lemon juice and serve with some crusty bread and butter.

 

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