Black Ink Paella: A Palate Pleasure
Black Ink Paella is a gem of Spanish gastronomy that combines the intense flavor of the sea with perfectly cooked rice. This dish, with its roots on the Mediterranean coast, is a perfect example of Spain's culinary richness. Get ready for a unique flavor experience as I guide you through the preparation of this delicious paella.
Ingredients for about 4 persons
- 350 grams of Bomba rice (ideal for paella)
- 500 grams of cleaned and sliced squid rings
- 250 grams of shrimp or prawns
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 1 ripe tomato, grated
- 1 packet of cuttlefish ink (approximately 4 grams), available for purchase here.
- 1 liter of hot fish broth
- Extra virgin olive oil
- Black pepper
- Salt
- Lemon and fresh parsley for garnish
Instructions:
-
Start by heating a couple of tablespoons of extra virgin olive oil in a large paella pan over medium heat. Add the squid rings and sauté them until they turn golden brown. Then, remove them from the paella pan and set them aside.
-
In the same paella pan, add a little more olive oil if needed. Add the finely chopped onion and minced garlic, and sauté until they become tender and fragrant.
-
Incorporate the red bell pepper and grated tomato. Cook for a few minutes until the pepper becomes tender, and the tomato reduces and is well-cooked.
-
Add the Bomba rice to the paella pan and stir it with the vegetables to absorb the flavors. Cook the rice for a few minutes, stirring constantly.
-
Dissolve the cuttlefish ink in a bit of hot fish broth and add it to the paella pan. This will give the paella its characteristic black color.
-
Pour in the hot fish broth and season with salt and black pepper to taste. Bring it to a boil, then reduce the heat to medium-low. Cook for about 15-20 minutes, stirring occasionally.
-
Halfway through the cooking process, place the reserved squid rings on top of the paella.
-
When the rice is cooked and has absorbed most of the broth, distribute the shrimp or prawns on top. Cook for a few additional minutes until the seafood turns pink and is cooked through.
-
Remove the paella from the heat and let it rest for a few minutes. Garnish with lemon wedges and freshly chopped parsley before serving.
Now you're ready to enjoy this authentic Black Ink Paella! Its intense and maritime flavor will transport you straight to the Spanish coast. You can also purchase the necessary cuttlefish ink here. Que aproveche!
