Arròs Negre Recipe
Spanish Bomba rice, saffron with shrimp, calamari, mussels, squid ink & alioli
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Saffron
In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes to release the flavor.
Sauté the Seafood
In a large paella pan or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the shrimp and calamari, and cook until shrimp are pink, around 3-4 minutes. Remove from the pan and set aside.
Cook the Rice
In the same pan, add the Bomba rice and stir for 2 minutes to coat in the oil and flavors. Then add the broth, squid ink, saffron with its soaking water, salt, and black pepper. Stir to combine and bring to a boil.
Simmer
Reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until the rice has absorbed most of the liquid.
Add Mussels
After 15 minutes, add the mussels and the previously cooked shrimp and calamari to the rice. Cover and cook for an additional 5-7 minutes, or until the mussels have opened and the rice is tender.
Rest and Serve
Remove the pan from heat and let it rest for 5 minutes. Serve the Arròs Negre hot, with alioli on the side.
