Simple arroz negro
Simple arroz negro Preparation
Heat the oil on a frying or paella pan. Fry the crushed garlic until soft. Add the chopped tomatoes and fry until soft. Use a wooden spoon to crush the tomatoes and make a sauce. Add the boiled beans. Stir for about two minutes. Make empty space in the middle of the pan and pour in the rice. Stir the rice for one minute. Then mix the rice with the sauce and beans.
Pour the measured water in. Season with salt and paella seasoning to the taste. Add the squid ink and mix all together. Add the frozen squid and spread the contents of the pan evenly. Leave it to simmer under low heat, without covering the pan or stirring its contents. Stop the fire when there is no water left. Ideally there should be some crust of burnt rice on the bottom.
Serve with lemon or with garlic mayonnaise (allioli).
The amount of water is typically twice that of rice plus a little more. If the rice gets dry too quick, add a little of water slowly, taking care the boiling doesn't stop. Alternatively, cover with a lid or with newspaper. If the rice cooks tool quickly, bad luck. Try to increase the heat to reduce the remaining water.
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