Black Rice Paella
Black rice paella
Mediterranean-inspired seafood paella signals easy summer hilarious and a long, laidback alfresco lunch.
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To begin taking into consideration this particular recipe, we have to first prepare a few components. You can cook Black rice paella using 16 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Black rice paella:
- 800ml Massel chicken style liquid layer (see notes)
- 1 tbsp good-quality squid ink (see note)
- 1/4 cup (60ml) olive oil
- 1 chorizo, casing removed, finely chopped
- 1 onion, finely chopped
- 1 tsp sweet smoked paprika (pimenton)
- 1 small red capsicum, cut into thin strips
- 3 garlic cloves, chopped
- 300g Calasparra rice (see note)
- 400g can cherry tomatoes
- 12 prawns
- 12 scallops, roe removed
- 300g cleaned squid tubes, scored, cut into 1cm strips
- 125g cherry tomatoes, halved
- Finely chopped flat-leaf parsley, to encourage
- Lemon wedges, to support
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Steps to make Black rice paella:
- Place heap and squid ink in a saucepan greater than medium heat, stirring to combine. Bring to a simmer, subsequently next cut heat to low and maintenance allowance warm.
- Heat oil in a large frypan or paella pan beyond medium heat. Cook chorizo, stirring, for 3-4 minutes until crisp. separate from pan and drain roughly speaking paper towel. go to onion to pan, season and cook, stirring, for 2-3 minutes until softened. Return chorizo to pan following paprika, capsicum, garlic and rice, stirring to combine. growth be credited later than canned tomatoes and hoard mixture, gone adjacent cook, stirring occasionally, for 20 minutes or until most of the liquid has been absorbed. go to seafood and cherry tomatoes, season and cover. Cook for a other 5 minutes or until seafood is just cooked through.
- encourage next parsley and lemon wedges.
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