What to wait to go to a good restaurant near the beach to eat a good black rice paella with chipirones and prawns when you can do it at home easily and quickly? In addition, we assure you that the taste of this Gourmet black rice is comparable to everyone you can try it so do not think about it and surprise the whole family with this step by recipesgratis on any occasion that boasts.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make black rice with chipirones and prawns: |
| 400 grams of pump rice 8 chipirones or small squid 8 por frozen squid bags ½ glass of brandy or cognac 1 pinch of salt 6 tablespoons of extra virgin extra olive oil |
| ADDITIONAL CHARACTERISTICS: Medium cost, fried, |
Ingredients to make black rice with chipirones and prawns:
1. To start this black rice recipe with chipirones and prawns we will begin by cleaning the chipins under a water jet removing the skin outside and the pen or cartilage inside. The fins and tentacles can cut them and leave them whole but the body can be cut into rings so that they are more distributed in the black rice.
2. We also wash the prawns and cut and peel only 4 of the 8 we have. The 4 entire and 4 peeled prawns reserve them for later, and with the heads and shells we will enrich our fumet or fish or seafood broth. To do this, fry the remains of the prawns inside a pot with a spoonful of oil and when they are very fried, add the broth and let it boil over low heat while we continue preparing our black rice with squid or chipirones.
3. Meanwhile, we chop the onion, the green pepper and the clove of garlic very small and we reserve it.
4. Now we will begin to cook what rice is in its ink itself: we take a paellera, a casserole or a pan with the wide background and put it to heat over medium heat with 5 tablespoons of olive oil. Once the oil is hot, we fry the prawns (both the whole and the peeled ones) and the chipins cut along with their tentacles and fins about 3 minutes. Then we retire and reserve them.
5. Then we fry the vegetables with a pinch of salt in that same oil until they are well and then, we put the fried chipins (the prawns not) and add the brandy or the cognac, removing well the background of the paellera for That alcohol evaporates and incidentally, is permeated from all caramelized juices that seafood and vegetable have left.
6. Then, in a separate bowl we mix the frozen squid ink and the crushed natural tomato and add everything to the paellera. We stir for a few minutes and add the pump rice.
7. We remove another 2 minutes plus the black rice paella so that all flavors are permeated and meanwhile, we strain the seafood fumet that we had to boil over low heat.
8. Then add the sufficient amount of seafood broth to cover all the negre rice with squid and let it cook over high heat for about 5 minutes. After 5 minutes, we lower the fire halfway and let the pump rice absorb all the fumet about 10 more minutes.
Trick: If necessary and the fumet has already been consumed but it still has cooking to the rice, adds a little more liquid.
9. Once the 10 minutes passed, we place the entire prawns and peeled over the black rice with chipirones such as decorating the paellera and let it cook about 5 more minutes until the entire fumet has been consumed.
Trick: In total, this black rice paella has to cook for about 18-20 minutes, not counting the rest time.
10. Next, turn off the fire and cover the black rice with chipirones and prawns with a clean kitchen cloth to rest 5 to 10 minutes. And to eat! I recommend that if you like you accompany you with a little homemade alioli, mayonnaise sauce or a little squeezed lemon juice … delicious!
