Black paella
Description
The dish is prepared without unnecessary complications. It's hard to say that black paella at home tastes much different from the classic version, although it does have its own unique flavor and looks extraordinary. Its color comes from a natural ingredient—cuttlefish ink. Intrigued already? Then try recreating this simple recipe in your kitchen. The finished dish can now be served.
Instructions
- 1
Step 1
1. First, heat 1 tablespoon of olive oil in a skillet and add the shrimp. Sauté them briefly (not until fully cooked) and transfer to a plate.
- 2
Step 2
2. If necessary, add a little more oil and fry the fish. For the recipe of black paella, you can use any fish and seafood according to your taste.
- 3
Step 3
3. Squid and other seafood should also be sautéed separately. They should be kept in the pan for just a few minutes to prevent the seafood from becoming tough.
- 4
Step 4
4. The next step is to sauté the vegetables. Peel the onion and cut it into cubes, then add it to the pan together with the peeled and chopped pepper. Lightly season with salt and pepper to taste. Sauté briefly, then add wine to the pan.
- 5
Step 5
5. Meanwhile, cut the tomatoes into small cubes and chop the garlic. Add to the pan and sauté for a couple of minutes.
- 6
Step 6
6. Add the rice and mix well.
- 7
Step 7
7. Now add water or broth (fish broth is best). Bring to a boil and season with salt to taste. Add saffron and lemon juice.
- 8
Step 8
8. Simmer the rice over low heat for about 7 minutes. It's time to add the key highlight of the dish—squid ink. You can buy it separately or extract it yourself from the squid's ink sac.
- 9
Step 9
9. Add the seafood and cover with a lid. Black paella can finish cooking in the oven at home. Before serving, the dish can be garnished with fresh herbs.