Arroz Negro Black Rice With Shellfish And Garlic Mayonnai
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Arroz Negro Black Rice With Shellfish And Garlic Mayonnai
  Rice    Shellfish    Garlic  
Last updated 6/12/2012 1:00:16 AM. Recipe ID 23373. Report a problem with this recipe.
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      Title: Arroz negro black rice with shellfish and garlic mayonnai
 Categories: Molto
      Yield: 4 Servings
 
     16 lg Shrimp (about 1 pound)
  5 1/2 lb Calamari
    1/2 lb Cockles or manila clams
      1 lb Mussels
      6 tb Extra virgin olive oil
      1 lg Spanish onion, cut into 1/4
           Inch dice
      2    Red bell peppers, cut into
    1/4    Inch dice
      8    Cloves garlic, thinly
           Sliced
      2 tb Spanish paprika
      2 tb Squid ink (available in
           Specialty stores)
      3 c  Short grain rice
      8 c  Fish stock, homemade, canned
           Or cubes
      2 c  Chopped fresh tomatoes
      1 c  Sliced scallions
 
  Peel shrimp, clean calamari and slice into 1/4 inch rings. Scrub
  cockles and debeard and scrub mussels. Set all shellfish aside.
  
  In an 18 inch to 22 inch paella pan, heat olive oil until smoking. Add
  onion, peppers, garlic and paprika and cook until softened, about 6
  to 8 minutes. Add squid ink and rice and continue to cook, about 3 to
  4 minutes. Add fish stock and bring to a boil. Arrange fish in pan
  and continue to cook, not stirring, for 18 to 20 minutes, or until
  rice is tender and liquid is absorbed. Stir in tomatoes and scallions
  and season with salt and pepper.
  
  Yield: 8 servings
  




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Recipe ID 23373 (Apr 03, 2005)

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