Paella Negra (Arroz Negre)

Ingredients for Paella Negra (Arroz Negre)

• 6 to 9 colossal shrimp or prawns
• 5 medium squid, cleaned and sliced crosswise
• 2 cups Calasparra rice
• 1 1/2 cups white wine, such as Chardonnay or Pinot Grigio
• 2 1/2 cups fish broth or clam juice
• 2 tsp tinta de calamar
• 1 medium yellow onion, minced
• 5 cloves garlic, minced
• 4 Roma tomatoes, peeled and finely diced
• 1 small red bell pepper
• 1 small green bell pepper
• 2 lemons, cut into wedges
• 5 tbsp extra-virgin olive oil

How to cook Paella Negra (Arroz Negre)

1. 1.Heat olive oil in a paellera or wide pan over medium heat. Fry shrimp 1 minute per side; remove. Stir-fry squid 1 to 2 minutes; remove.
2. 2.Sauté garlic and onion for 30 seconds. Add tomatoes and cook until onion is soft and translucent.
3. 3.Add half the bell peppers and rice; stir for 1 minute. Pour in wine, fish broth, and tinta de calamar, then bring to a boil.
4. 4.Cover and cook over low-medium heat for 15 to 20 minutes, adding water if needed, until rice is nearly tender.
5. 5.Top with shrimp, squid, lemon wedges, and remaining bell peppers. Cover and cook 5 minutes, until rice is perfectly cooked.