Arroz Negro con Marisco (Black Rice with Seafood) is a traditional Spanish recipe for a classic dish of rice, and bell peppers and tomatoes with clams, smoked fish and cuttlefish where the rice is coloured with the cuttlefish oil. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Black Rice with Seafood (Arroz Negro con Marisco).
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Ingredients:
600g parboiled rice
500g cuttlefish
500g fresh clams
1 onion, grated
3 large, ripe, red tomatoes, grated
1/2 roasted red bell pepper, peeled
1 green bell pepper
120ml olive oil
3 garlic cloves
salt, to taste
3 smoked fish, cut into pieces
Method:
Wash the clams well, place in a saucepan, cover with water and add a little salt. Set them aside to expel their sand.
Thoroughly clean the cuttlefish (reserve 150ml of their ink) and cube the flesh. Pass the ink through a fine-meshed sieve into a bowl. Whilst stirring constantly, work in 2 tbsp water a little at a time (this helps prevent the ink from curdling).
Heat a little oil in a paella pan. When hot, add the diced bell peppers. Cook for about 4 minutes, or until tender. Add the onion and fry for about 2 minutes, or until translucent. Now add the finely-chopped garlic.
Stir the ingredients with a wooden spoon to mix then reduce the heat and add the cuttlefish pieces. Fry, stirring constantly, for 2 minutes then add the grated tomatoes. Stir to combine, bring to a simmer and cook for 15 minutes.
At this point stir in the parboiled rice then add the smoked fish pieces along with 700ml water.
Increase the heat and when the mixture begins to boil season with salt then mix in the cuttlefish ink. Cook for 5 minutes over high heat then reduce to a gentle simmer and cook for 10 minutes.
Drain the clams and discard any that do not close. Place the clams in the paella dish, stir to combine and cook for 5 minutes more, or until the clams are open.
Take off the heat and allow the stew to rest for a few minutes.
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