May 16, 2014

Paella Negra

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Paella Negra

Black Paella never appealed to me because it looks dirty, not to mention it will make your mouth and teeth black during and after eating. I made a very small recipe after watching the Spanish chef José Andrés prepare and it sounded yummy. I was finally swayed. That's the power of television and YouTube. 


The rice dish is easy to make if you have seafood stock and salmorra, a smoky tomato puree and garlic sauce, already prepared beforehand. For the recipe you would need squid or cuttlefish ink, available from Spanish or Italian stores. I got mine from the online store La Tienda. 

Cuttlefish InkSeafood Stock

Salmorra
The recipe widely available online uses the Spanish dried red pepper called ñora which I [being a cheapskate] think is terribly expensive because they are imported from Spain. I substituted the more readily available and cheap ancho chiles which are very mild, slightly sweet, and taste a bit like raisins. I'm not sure if there is a huge difference in flavor. Luckily, I was able to procure ñora seeds but will have to wait months until the plants yield fruits to air dry later in the year. 

Dried Ancho Chiles

1 tablespoon extra virgin olive oil
12 cloves garlic, peeled
ñora peppers, stems and seeds removed
16 ounces canned plum tomatoes, drained
1 teaspoon sugar
¼ teaspoon pimentón (Spanish paprika)
  • Heat olive oil over medium heat and add garlic. Stir fry for 2 minutes. Add dried peppers and stir fry for 3 minutes. Add the rest of ingredients except pimentón. Lower heat and let simmer until most of the liquid has evaporated, about 20 minutes. Stir in pimentón. Let cool a few minutes; transfer into a blender and puree. Transfer into a jar, let cool completely, and keep in refrigerator until needed. This recipe makes about 2 cups.
Salmorra

Paella Negra
4 tablespoons extra virgin olive oil 
½ cup chopped onion
1 cup diced green bell pepper
½ cup diced "skinless" cuttlefish or squid
1 bayleaf
1 cup short grain rice
1 cup cuttlefish or seafood combination
3 cups seafood stock
2 - 3 tablespoons cuttlefish ink
3 tablespoons salmorra
sea salt, if needed
  • Heat olive oil in a paella pan over medium heat. Add next 4 ingredients, stir fry for 2 minutes, lower heat, and cook for 15 minutes until green pepper is soft and slightly loses its color. Remove bay leaf and add rice. Stir fry for 3 minutes until rice is slightly toasted. Add the rest of ingredients except salt and let simmer, uncovered, for 20 minutes. Taste and add salt if necessary.
Paella Negra
Paella Negra
precooked baby octopi were added on top until warmed through

1 comments:

Winnie said...

It is soooo unique!
The color is definitely different but that's what make it very intriguing.
I'd love to taste it!

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