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Pick a Pan - Arroz Negro

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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.



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




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




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




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.




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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