Arroz Negro con Calamares Pequeños (Imprimir)
Un plato español con arroz negro intenso, calamares tiernos y un toque de vino blanco que captura la esencia mediterránea.
# Ingredientes:
→ Seafood
01 -
400 g baby squid, cleaned and chopped, tentacles reserved
02 -
2 sachets squid ink (8–10 g total)
03 -
2 tablespoons olive oil
→ Vegetables & Aromatics
04 -
1 medium onion, finely chopped
05 -
3 garlic cloves, minced
06 -
1 small green bell pepper, finely diced
07 -
1 medium tomato, grated or finely chopped
→ Rice & Liquids
08 -
1 ½ cups Bomba or short-grain rice
09 -
½ cup dry white wine
10 -
4 cups fish or seafood stock, warm
11 -
Salt and black pepper, to taste
→ Garnish
12 -
Lemon wedges
13 -
Fresh parsley, finely chopped
# Instrucciones:
01 -
Heat olive oil in a wide, shallow pan over medium heat. Add onion and cook until translucent, about 3 minutes.
02 -
Add garlic and green bell pepper; sauté for another 2 minutes.
03 -
Stir in the chopped tomato and cook until most of the liquid evaporates, about 4–5 minutes.
04 -
Add the baby squid and tentacles. Cook for 3–4 minutes until lightly seared.
05 -
Stir in the rice and toast for 1–2 minutes. Add the white wine and simmer until mostly absorbed.
06 -
In a small bowl, mix the squid ink with a ladle of warm broth, then stir it into the pan.
07 -
Gradually add the rest of the warm broth, season with salt and pepper, and gently mix. Simmer uncovered over medium-low heat for 15–20 minutes without stirring. Add a splash of broth if the rice becomes too dry before fully cooked.
08 -
Once the rice is tender and the liquid mostly absorbed, remove from heat, cover with foil, and rest for 5 minutes. Serve with a squeeze of lemon and sprinkle of parsley.
# Notas:
01 -
If baby squid isn’t available, use small cut pieces of regular squid or calamari.
02 -
For extra depth, sauté the squid in garlic oil and deglaze with a splash of brandy before adding wine.
03 -
Traditionally served with alioli (garlic mayonnaise) on the side.