This is for my upcoming class on Paella:
Arròs Negre
3 Tbsp. EVOO
1 # cleaned Squid Bodies, cut into 1 inch pieces
2 medium Tomatoes, seeded and grated
1 small Yellow Onion, chopped fine
3 cloves Garlic, minced
6 cups Fish Stock
2 tsp. Sweet Paprika
3 cups Spanish Paella rice or Italian Short Grain rice
Salt
2 ½ tsp. squid ink
Heat the oil in a large paella pan or wide skillet over medium high heat. Add squid and cook until all juices have evaporated, about 5 minutes. Reduce heat to low and add tomatoes, onion, and garlic. Cook for about 3 minutes more.
Set aside ¼ cup stock in a small bowl. Heat the remaining stock in a medium sauce pan. Add the paprika and stir to dissolve.
Stir the rice into the paella pan, season with salt, then slowly add the hot stock. Stir just enough to evenly distribute the rice then allow to cook, without stirring, until the rice begins to swell, about 12 minutes.
Mix the squid ink into the reserved stock and then pour the mixture into the pan. Stir just to evenly distribute the dark color then cook, without stirring, until all of the liquid has evaporated, about 12 minutes.
When the rice is done remove from heat and cover the pan with a clean dish towel. Allow the paella to rest for about 15 minutes. Serve from the pan or dish into bowls.
Serves 6
rwj
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