Saturday, July 16, 2011

Arroz Negro

In my first moments in Spain after our workshop in Portugal, I saw a news clip on the tv at a restaurant about making arroz negro, or black rice, and I have wanted to make it for the past month. Luckily Berkeley Bowl sells the essential ingredient, squid ink.


So I set about making some Spanish Black Rice
with a recipe from the Food Network. 

1. Mix squid ink with stock

2. Saute tomato, onion, and garlic

3. Add paprika, rice, and black stock

4. Stir lots

5. Saute shrimp (or prawns if you can find them) with paprika, garlic, lemon juice and other good stuff

6. Top with rice with shrimp and parsley-olive-lemon mixture

7. Put it in your belly

Great success!

2 comments:

  1. What does squid ink taste like? Is it fishy?

    ReplyDelete
  2. Squid ink is a little fishy and kind of salty. It is good!

    ReplyDelete