By :
Mymy Suajico - Santiago 蔡马安
Arros Negre is a Valencian dish traditionally
made with squid & rice cooked in squid ink broth. Some call it Paella
Negra, though in a strict culinary practice it is not a Paella despite the
similarity in preparation.
A liking for the flavor of squid ink is an
acquired taste, as it is actually where the essence of squid is much
concentrated. This recipe is a seafood lover’s delight. As Black is not automatically
the first color that comes to mind when you think of food, most might find the sight of this dish repelling. Arros Negre,
after all is a recipe that celebrates the flavor the rarity of squid ink.
Ingredients:
1 Cup Squid,
cut in rings1 Cup Mussels, shucked
1 Cup Shrimp, shelled & chopped
12 Pcs Shrimp (Garnish)
½ Cup Manzanilla Green Olives
½ Cup Extra Virgin Olive Oil
2 cups Bomba / Arborio / Pearl (any short grain rice)
6+ cups Seafood Broth/Chicken Broth
2 tbsp. Garlic, Minced
1 cup Red Wine
4 tbsp. Squid Ink (30 sacs Octupus Ink)
2 pcs. “Pimiento” Cherry Peppers
2 pcs. Jalapeno Peppers, thinly sliced (optional, for spice lovers)
To taste Salt & Pepper
Procedure:
Sautee squid rings, mussels & shrimp in
Olive Oil until cooked, set aside
In a Paella pan, heat EVOO in medium heat
Sautee garlic until brown, add Pimientos
& Olives
Dilute Squid Ink in Red Wine, Pour into the
Pan to simmer
Blend in Rice & mix
Pour Chicken broth & add more as needed
Midway, incorporate the sautéed seafood
Garnish with shrimp & jalapeno peppers (cover,
the steam will cook the shrimp)
Simmer & cook until the rice beneath
turns crispy
Best accompanied with chilled Sauvignon Blanc
