Paella Negra Recipe
Shrimp, Calamari, Clams, Mussels, Crab Meat, Calamari Ink Rice
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Ingredients
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Seafood
Rice and Base
Vegetables and Aromatics
Method
Preparation
- 1
Prepare the Seafood
Clean and prepare all seafood. Peel and devein the shrimp, clean the clams and mussels, and slice the calamari.
- 2
Soak Saffron
Soak saffron threads in a tablespoon of warm broth for about 10 minutes to release their flavor and color.
Cooking
- 3
Sauté Aromatics
In a large paella pan or skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, diced red bell pepper, and diced tomato, cooking for an additional 3-4 minutes.
- 4
Add Rice and Spices
Add the short-grain rice to the pan, stirring to coat with the oil and vegetables. Add paprika, salt, black pepper, and the saffron with its soaking liquid. Mix well.
- 5
Add Broth
Pour in the chicken or seafood broth and calamari ink. Stir briefly to distribute the ink and bring to a boil.
- 6
Cook the Rice
Reduce heat to low and let the rice simmer uncovered for about 15 minutes. Do not stir the rice during this time; let it form a crust at the bottom.
- 7
Add Seafood
After 15 minutes, arrange the shrimp, calamari, clams, mussels, and crab meat on top of the rice. Cover the pan with a lid or aluminum foil and cook for an additional 10-12 minutes, or until the seafood is cooked and the rice has absorbed the liquid.
