Black Paella

Black Paella is a traditional Catalan and Valencian dish. It is made with cuttlefish and squid ink. Instead of cuttlefish, some use squid or, in extreme cases, octopus. In addition to rice and cuttlefish, some chefs add shrimp, prawns, and other seafood delicacies.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 3 spoons Oil, olive

  • 400 g Fish, shrimp

  • 400 g Fish, cuttlefish, fresh

  • 1 pinch Saffron, dry

  • 1 pinch Spices, pepper, red or cayenne

  • 0.5 cans Tomato, pieces - can

  • 4 pods Garlic, fresh

  • 1 spoon Fish, cuttlefish, fresh

  • 3 cups Rice, white, long grain

  • 1 l Water

  • 1.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Peel the garlic, wash it, crush it with a knife, and finely chop it. Then, mix it with salt to form a smooth paste (this can be done with a grater). Drain the canned tomatoes into a bowl and blend them into a smooth mixture using a hand blender. Rinse the shrimp tails under running water, drain, and dry. Clean the cuttlefish, cut it into 1 cm thick rings, and set aside.

  2. Heat olive oil in a large pan and add the shrimp tails. Season with salt and pepper, then sauté for about 2 minutes, just until they turn pink. Transfer the cooked shrimp to a plate and cover to keep warm.

  3. Add the onion to the pan and sauté over moderate heat for 5 minutes until it turns golden brown. Then add the cuttlefish, season lightly with salt and pepper, and cook for another 2 minutes. Next, add saffron, cayenne pepper, the tomato mixture, garlic, squid ink, and rice. Mix well to ensure the rice is evenly colored. Add a teaspoon of salt and chicken stock. Increase the heat and wait for the liquid to boil. Let it simmer for 5 minutes.

  4. Preheat the oven to 180°C. Spread the shrimp tails over the prepared rice and place the pan in the preheated oven. Bake in the middle rack for 20 minutes. After 20 minutes, remove the pan from the oven, cover it with a clean cloth, and let it rest for 15 minutes.

  5. Before serving, mix everything well, plate it, and serve.

Nutrition Information (Per 100g)

  • Calories: 124.17 kcal
  • Fat: 1.23 g
    • Saturated Fat: 0.11 g
  • Carbohydrates: 19.85 g
    • Sugars: 0 g
  • Protein: 6.13 g
  • Fiber: 0.29 g

Advice

Do not rinse the rice before use! Paella is best when prepared in a special shallow pan with two handles.