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    Home » Recipes » Main Dishes

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    Spanish Seafood Black Rice

    Plate of Spanish Seafood Black Rice with Shrimp and Shellfish

    En Español Recipe ↆ

    Not only does this Spanish Seafood Black Rice look stunning, but it also tastes heavenly and is packed with delicious shellfish.

    Plate of Spanish Seafood Black Rice with Shrimp and Shellfish

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Arròs Negre
    3. About this recipe
    4. Recipe
    5. Reference

    Why we ❤️ it

    This stunning Spanish seafood black rice is one of my favorite dishes. For a seafood lover such as myself, it's just perfect: jam-packed with seafood and strong ocean flavors. This dish known in some circles as black paella speaks of summer and lazy days to me.

    It is not a Dominican dish, but I am sure my compatriots will like it.

    • Plate of Spanish Seafood Black Rice with Shrimp and Shellfish
    • Plate of Spanish Seafood Black Rice with Shrimp and Shellfish

    Arròs Negre

    The original dish, by which this recipe was inspired, is the Arròs Negre from Catalunya. If writing about Dominican cuisine is a minefield even for someone, such as myself, steeped in our culture, born and bred here, imagine the dangers of trying to tackle something as complex as Spanish cuisine. In Spain, food is political.

    So I won't do that. This dish is my own interpretation, a simplified version, if you wish.

    Anyway, one thing you must know is that, as expected, there isn't just one recipe for this dish in its native Catalunya, but a connoisseur would immediately spot some differences between this one and theirs, but also the similarities:

    "Arròs negre nicely demonstrates the lack of herbs, the flavour coming from the cuttlefish, stock, the onions and the ink. [...]  I use only cuttlefish, but you could add monkfish or tiny peeled shrimp for a different flavour and texture, but just one or the other. Additional flavours come from the decorations. Mussels work fine if you cook them first (save the water for stock); their shells and yellow flesh add to the ‘look’.  Roasted red peppers [...] look great but can add a very sweet taste that somehow doesn’t taste ‘black’. I use them, but let your taste dictate. I used prawns as decoration in this example, but I usually leave them out [...]."

    Source [1]

    About this recipe

    As you can see, ours have many of the traditional elements mentioned above --albeit not necessarily used in the prescribed manner-- however, notice that mine suffers from what he criticizes as an insufficient amount of cuttlefish ink, and it isn't as dark as you would expect to find it in Spain. That is because. at some point, I found the cuttlefish ink overwhelmed some of the other flavors, but you can absolutely add more if you want.

    Buen provecho!

    Tia Clara

    Recipe

    Plate of Spanish Seafood Black Rice with Shrimp and Shellfish
    Keep screen on while cooking

    Spanish Seafood Black Rice Recipe

    By: Clara Gonzalez
    Not only does this Spanish Seafood Black Rice look stunning, but it also tastes heavenly and is packed with delicious shellfish.
    5 from 2 votes
    Save for Later Send by Email Print Recipe
    Prep Time 15 mins
    Cook Time 1 hr 45 mins
    Total Time 2 hrs
    Course Dinner, Lunch
    Cuisine Fusion, Spanish
    Servings 6 servings
    Calories 744 kcal

    Ingredients

    For the fish broth

    • 2 fish heads, (about 1 lb [0.48 kg] in total)
    • Peels and heads of shrimp listed below
    • 12 strands saffron
    • 3 bay leaves
    • 3 garlic cloves, crushed
    • 1 red onion, grated
    • 1 bunch parsley
    • 1 ½ teaspoon salt, (or more, to taste)
    • ½ teaspoon pepper (freshly-cracked, or ground), (or more, to taste)

    For the rice

    • ¼ cup olive oil
    • 1 red bell pepper
    • 1 large tomato, , diced
    • ¼ cup peas
    • ⅓ cup pitted black olives
    • 1 ounces cuttlefish ink, [30 ml], or squid ink (about 1 tablespoon)
    • 3 cups rice
    • 2 pound shrimp (large, uncooked and peeled), [1.8 kg]
    • 2 pound mussels, and clams [1.8 kg]
    • ½ pound squid, [0.24 kg], clean and cut into rings
    • 1 quart fish broth, (per instructions below)

    Instructions
     

    To make the broth

    • Combine ingredients: Place fish heads, shrimp peels, and heads, saffron, bay leaves, garlic, onion, and parsley in a large stockpot.
      Add 1 quart [1 liter] of water.
    • Simmering ingredients for broth
      Simmer: Cook over low heat for an hour, adding water as it becomes necessary to maintain the same level.
      Once finished simmering, season with salt and pepper to taste (this is the level of salt the rice will have).
    • Sieve: Sieve to get rid of solids. Set it aside.

    To make black rice

    • Sautée ingredients: In a large skillet that has a lid, heat oil over medium heat. Add bell pepper, tomato, and peas. Cook and stir for 30 seconds.
      Add olives and ink, mix well.
    • Cook rice: Pour in broth (one qrt [1 l]). When it breaks the boil add rice and mix well. Simmer until almost all the liquid has evaporated.
      Add shrimp, squid, clams, and mussels. Mix well.
    • Cover and simmer: Lower heat to very low, cover with a tight-fitting lid and simmer for 20 mins. Uncover and stir, moving rice from the top to the bottom and vice-versa.
      Cover and again and simmer for another 5 minutes. Rice should be firm but cooked through. If it becomes necessary cover and simmer for another 5 minutes.
    • Serving: Remove from the heat once cooked, and serve hot.

    Tips and Notes

    The original traditional Spanish dish calls for arborio rice, but I prefer using long-grain rice instead. The instructions here would not work for arborio.

    Nutrition

    Calories: 744kcalCarbohydrates: 87gProtein: 60gFat: 15gSaturated Fat: 2gCholesterol: 491mgSodium: 2180mgPotassium: 705mgFiber: 3gSugar: 3gVitamin A: 1005IUVitamin C: 46.5mgCalcium: 290mgIron: 7.8mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR how to make arroz negro, spanish black rice recipe, spanish rice dish with seafood, spanish seafood and rice dish
    More recipes with: grains, rice, seafood, shrimp

    Reference

    • Surf, turf, fin, skin, feet and bleat: Catalan food and Arròs Negre
    Edited: Oct 25, 2020 | Publish: May 31, 2013

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
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    Recipe Rating




    Recipe Rating




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    6 Comments
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    leaf (the indolent cook)
    June 1, 2013 2:46 AM

    Looks good - I can almost taste those ocean flavours over here!

    1
    Reply
    Xee Xyan
    October 31, 2018 8:55 PM

    This looks delightful and I plan on trying this soon.

    0
    Reply
    Carlos Rojas
    July 30, 2015 11:23 PM

    The black rice recipe looks very appetizing and sumptuous, except the shrimp will look beter if they are cleaned and deveined. Love your Dominican recipes!

    0
    Reply
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