Arroz Negro - (Black Rice with Shellfish and Garlic Mayonnaise)

Course : Italian
Serves: 8
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16 large shrimp - -- (abt 1 lb)
1 1/2 pounds calamari
1/2 pound cockles or manila clams
1 pound mussels
6 tablespoons extra-virgin olive oil
1 large spanish onion -- cut 1/4 inch dice
2 medium red bell peppers -- cut 1/4 inch dice
8 cloves garlic -- thinly sliced
2 tablespoons spanish paprika
2 tablespoons squid ink (available in specialty stores)
3 cups short-grain rice
8 cups fish stock -- homemade, canned or cubes
2 cups chopped fresh tomatoes
1 cup scallions sliced
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1 recipe ajo aceite garlic mayonnaise -- see * note

Preparation / Directions:

* Note: See the "Ajo Aceite - (Garlic Mayonnaise For Rice)" recipe which is included in this collection. Peel shrimp, clean calamari and slice into 1/4-inch rings. Scrub cockles and debeard and scrub mussels. Set all shellfish aside. In an 18-inch to 22-inch paella pan, heat olive oil until smoking. Add onion, peppers, garlic and paprika and cook until softened, about 6 to 8 minutes. Add squid ink and rice and continue to cook, about 3 to 4 minutes. Add fish stock and bring to a boil. Arrange fish in pan and continue to cook, not stirring, for 18 to 20 minutes, or until rice is tender and liquid is absorbed. Stir in tomatoes and scallions and season with salt and pepper. Serve with Ajo Aceite.

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