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.
Select the number of servings you want to make of this squid ink paella and check the ingredients and quantities you need right away.
Squid Ink Paella.
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.
Arròs Negre Authentic Recipe
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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Jaleo Octopus Squid Ink Black Paella Las Vegas
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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.Paella with squid ink added for that striking black color contrasting with the colorful juicy seafood and a pleasant briny taste to the rice.
Squid Ink Seafood Paella
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.
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.
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.
Squid Ink Paella (arròs Negre/arroz Negro)
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!
Serving: 1 serving | Calories: 391 kcal | Carbohydrates: 55 g | Protein: 13 g | Fat: 13 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 8 g | Trans Fat: 0.05 g | Cholesterol: 18 mg | Sodium: 380 mg | Potassium: 455 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 1408 IU | Vitamin C: 56 mg | Calcium: 38 mg | Iron: 4 mg
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.
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