Aug 10
Sin categoría
Black Rice – Arroz Negro
•Ingredients: 400grs of rice (2 glasses), 350grs. of small squids or cuttlefish, the ink of the squids, 2 garlic cloves, 2 ñoras (dried and a bit spicy pepper), some parsley, 1 green or red pepper, 1 onion, 2 tomatoes, 9 glasses of fishsoup, olive oil, a bit of saffron, and some salt.
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•First of all prepare the fishsoup with a couple of fresh beach fishes, 4-5 crabs and a piece of monkfish’s head.
•Prepare a pot with some olive oil, add a tomatoe, one onion and a couple of garlic cloves.
•When the tomatoe and the onion are done, add the crabs and cook for 10 minutes. Stir now and then.
•Add the water and the fishes to the pot.
•It should be boiling between 20 to 30 minutes. When the white foam appears, take it away. After this time leave the soup apart.
•Prepare a big pan with some olive oil and when it starts getting hot add the ñoras (first take the seeds away) and the garlic.
•When the garlic changes its colour, take all away and reserve.
•Get the ñoras, garlic, ink and parsley together in a recipient and smash it all until you get a fine texture.
•Add some salt and reserve it.
•Slice the pepper and onion.
•Add some more olive oil to the pan and add the onion and pepper.
•Clean the squids and cut in small pieces. Add to the pan and cook it in the opposite side.
•When everything is done and has taken away its water, add the tomatoes. The fire should be medium-high.
•When the sauce gets oily and darker means that the sofrito is done (see Paella recipe).
•It should look this way.
•Add the rice and stir for 3 to 5 minutes.
•Add the fishsoup to the pan. It should be boiling when you add it.
•Inmediately after add the ink mixture and stir with a wooden spoon. Add 2-3 saffron threads and stir.
•The fire should be high for 10 minutes.
•Add some salt and cook for another 10 minutes at medium fire.
•If the rice gets too dry add some water.
•Turn off the fire. Cover the pan and let it rest for another 10 minutes.
•Really exotic taste and colour!!!
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Comments
Hello I wanted to tell you of a similar dish my grandmother calls “Arroz Con Calamares” it is EASY and very delicious.
My grandmother is originally from Madrid, Spain and lived in Cuba most of her time and left to USA during the Fidel’s conquest of the Island.
Her husband my grandfather was first born in Cuba when his family migrated from Spain.
So I’ve noticed that alot of Cuban cooking is heavely influenced by Spanish cooking. And many Spanish dishes Cuban Cuisine takes, many Cuban dishes are simply “Cubanized” spanish dishes (for example using “achiote” in place of saffron) to suit the regions available ingredients and also it’s West African influence is heavy.
Just incase you are interested here is the recipe.
Ingredients:
-2 cans of canned cooked squid in it’s ink (Calamares en su tinta)
-2 cups long grain white rice (your choice how many cups)
-1 green bell pepper minced
-1 onion minced
-4-5 cloves of garlic crushed and minced or made to a paste in a mortar
-1 teaspoonful of ground cumin
-About 2 tablespoonfuls salt (adjust to your taste)
-Extra-Virgin olive oil
-3 cups water
Directions: (I do it in a rice cooker you can make it in the stove top to)
(1)Wash rice well.
(2)Put water in rice
(3)Open cans of “Calamares en su Tinta” (the squid in it’s ink) it should already be chopped into bite size and dump it into the rice
(4)Heat olive oil on medium high in a pan sautee onions and bell pepper until fragrant and translucent add garlic until golden and fragrant. DUmp into the rice.
(5)Add salt and cumin
(6)Cook until rice is done I do it in rice cooker.
Hey Nathan! That was so kind of you to send me your grandmoms recipe!!! Thanks :D. I will try it your way some day!
We all have been influenced by one or another cuisine… the more influences… the richer!!! That’s what I think :D
Hello Nuria this is the same Nathan that told you about the similar Cuban recipe.
I wanted to tell you that several blogs including YOURS inspired me to make a cooking blog here on blogger.
I use to post my recipes on myspace, but now I wanted something more organized and stable so I have transferred many of my recipes to start with.
Thank you for posting many wonderful Spanish recipes, because even though I am 1/2 Spanish I do not how to prepare many dishes and many I make are Cubanized versions.
Thank you :)
Hola Nathan! Hey so nice you have your own food blog :D. I’m going to visit it right now!!!!
I recently came accross your blog and have been reading along. I thought I would leave my first comment. I don’t know what to say except that I have enjoyed reading. Nice blog. I will keep visiting this blog very often.
Ruth
http://besttoddler.com