If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Arros Negre (Rice With Squid Ink)
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- #51431
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
3 tablespoons extra-virgin olive oil
1 pound cleaned squid bodies, cut into 1-inch pieces
2 medium tomatoes, seeded and grated
1 small yellow onion, peeled and finely chopped
3 cloves garlic, peeled and minced
6 cups fish stock
2 teaspoons sweet paprika
3 cups Spanish paella rice or short-grain Italian rice
salt
2 1/2 teaspoons squid ink
directions
Heat oil in a 16"-18" paella pan or large skillet over medium-high heat. Pan will span two burners; rotate pan occasionally for even cooking. Add squid and cook, stirring frequently, until all juices exuded by squid evaporate, about 5 minutes. Squid should be firm.
Reduce heat to low, add tomatoes, onions, and garlic, and cook, stirring occasionally, for 3 minutes.
Set aside 1/4 cup stock in a small bowl. Heat remaining stock in a medium saucepan over medium heat. Add paprika and stir until dissolved.
Stir rice into paella pan, generously season with salt, then slowly add hot stock. Increase heat to medium-high and cook, without stirring, until rice begins to swell, about 10 minutes.
Mix squid ink into reserved stock, then pour into pan. Stir once, then reduce heat to low and cook until all liquid evaporates, about 10 minutes. Remove from heat, cover with a clean dish towel, and cool for 20 minutes. Serve from pan at room temperature.
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0vegas
nutrition data
Nutritional data has not been calculated yet.
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