Black Seafood Paella

With this Squid Ink Paella recipe, you are putting a real eye-catcher on the table with a surprisingly delicious taste. This intensely black-colored Paella is quite easy to make, has a great taste, and features an incredible presentation. At first glance, this intensely black-colored paella may not look very tasty. However, the opposite is true. This Squid ink paella has a very rich seafood taste and is considered to be among the tastiest of paellas.

When making this extraordinary and very rich tasting squid ink paella recipe, the use of the right equipment is very important. For example, a good quality paella pan is absolutely essential to achieve a good end result. Also the use of a paella burner is highly recommended because it optimally distributes the heat under the paella pan.

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Select the number of servings you want to make of this squid ink paella and check the ingredients and quantities you need right away.

Paella With Black Rice And Seafood Served In A Restaurant Spain Stock Foto

Good preparation is essential when making paella. Once the heat is on, it is important to focus all your attention on cooking and not on peripheral issues such as too much wind, a wobbly paella pan, an empty gas bottle or ingredients that still appear to be in the fridge…

Before you can start cooking this wonderful squid ink paella recipe, it is important to find a suitable location and make sure all materials and ingredients are in order and ready. The following checklists may help you with this:

Of course, you can do it earlier, but at least half an hour before you start cooking the paella, it’s time to prepare the remaining ingredients for this squid ink paella recipe. After all, you want to have all the ingredients prepared and at hand when the paella pan is put on the heat source.

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When the preparation of the ingredients is ready, collect them all and, together with a nice cold drink for yourself, move them towards the paella pan and heat source. This way, you have everything at your fingertips, and all you have to do is add the ingredients to the paella in the right order.

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Squid Ink Seafood Paella

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The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.Black paella is one of my favorite Spanish rice dishes -- yet it took me a while to try it! Today David shares his own arroz negro recipe.

Arroz (arròs) Negre: Squid Ink Paella/ Italian Seafood Rice

Everyone stopped talking when the plate landed in the middle of the table. Inky black rice, vividly red prawns, bright wedges of lemon...

The black color comes from squid ink, a natural food coloring used in Spain for centuries. It's the signature ingredient of the black paella I had traveled across Spain to try.

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I was at a tapas bar with some friends, having lunch on a hot afternoon in Valencia. This is the spiritual home of all things

Paella Negra Images, Stock Photos & Vectors

When we dug our spoons into the wide and flat paella pan to serve ourselves way-too-generous portions of rice, we discovered the delicious secret at the bottom of the pan.

Is what real paella aficionados seek out: the crusty, crunchy, almost burnt layer of rice sitting at the bottom of the pan. You don't stir paella rice while it's cooking, so this layer gets a lot of heat.

At home, I'm trying to recapture that dish and all of its flavors. This recipe is the closest I've gotten to the real Valencian thing!

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Don't be fooled by the seafood on top, paella is all about the rice. It should be delicate, but not creamy like risotto. It should be crispy on the bottom, but not dry and undercooked. And most of all, it should soak up all of the flavors that go into the dish; the spices, stock, and vegetables at the base of the recipe.

You can substitute whatever meat, poultry, seafood, or vegetables you have to hand. As long as you treat the rice right, you'll end up with a delicious paella.

The best rice for paella isbomba. It's a Spanish rice, short-grained and starchy. If you can't find it (it's not the easiest thing to track down lesser-known rice varietals), you can also use

Spanish Seafood Paella Cooked At Home Served In A Frying Pan And Black Bowl Placed On A Black Wooden Background Photo And Picture For Free Download

To cook it properly, it really is worth investing in a paella pan. These flat, wide pans let you spread the rice out thin, to get that crispy bottom layer of

. If you don't want to buy one (maybe you're only ever going to make one paella), just use the widest, flattest frying pan you have. Enjoy!

This black paella recipe will make you the best arroz negro outside of Spain! Bring the flavors of Spain into your kitchen with this tasty, easy, one-pan recipe.

Arroz Negro (black Paella) Recipe By Omar Allibhoy

Thanks for checking out my black paella recipe! If you've had arroz negro before, how does my recipe measure up? Let me know in the comments! You can also head to Lauren's other rice recipes, like this fantastic traditional paella recipe. Paella with squid ink added for that striking black color contrasting with the colorful juicy seafood and a pleasant briny taste to the rice.

A small jar of squid ink that my husband brought home few months ago sure had been put into good use. I’ve made squid-ink pasta with them and they were both so delicious. Now, this is another dish that we love so much, squid ink seafood paella.

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Also known as Arroz Negro or black paella, it is a popular Spanish dish that is made with rice, seafood, and squid ink. The dish originated in Valencia, Spain and is typically made with short-grain rice, such as bomba or arborio, that is cooked in a large, shallow pan called a paellera. The squid ink contributes to that black color and the briny taste to the rice.

Poseidon Worthy “black” Paella (with Squid Ink) — Omnivorous Adam

Ideally, it’s best if you have the paella pan or known as paellera. The special pan is preferred because the large surface area of the paella pan allows for a thin, even layer of rice and other ingredients, which is important for developing the socarrat, a layer of crispy, caramelized rice that forms on the bottom of the pan. But to answer the question, yes you can make paella without the paella pan. I use the widest flattest pan I have at home, which is my cast-iron pan.

I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @ # on Instagram and I’ll be sure to stop by and take a peek for real!

How Is Black Paella Made

Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. A food blog that brings you tried and true Asian recipes.

Paella Recipe