Pinoy Black Paella, Arroz Negra
1 cup fragrant rice
1 cup malagkit rice
1/2 kilo medium size shrimp, shelled blanched
3 pcs. big size squid, blanched, cut into rings
3 ink sacks from the squid, diluted in 1/2 cup water
4 pcs. small size crabs, cooked, cut in half
1/2 kilo clams and/or mussels, boiled
1 pc. chorizo, sliced diagonally
1 red bell pepper, cut into strip
1/2 head garlic, chopped
1 medium size onion, chopped
1 pc. roasted bell pepper, chopped
1 cup tomato sauce
1/2 cup green peas, boiled
salt and pepper
3 pcs. hard boiled eggs, cut into wedges
In a big pot fry chorizo until it start to sizzle, set aside. Sauté garlic and onion, add in tomato and roasted bell pepper stir cook for 2 to 3 minutes. Add 1/2 cup of water, continue to stir cook until most of the liquid has evaporated and turn into an oily thick sauce. Add in chorizo, squid ink, fragrant rice and malagkit stir until rice is coated and infused with the sauce and tinted with the black ink. Add 4 to 6 cups of water and cook rice stirring occasionally add more water as necessary. When done stir in green peas and arrange seafood on top. Cover and leaving the rice to finish cooking in the steam for 20 to 30 minutes. Transfer black paella in a platter, arrange seafood on top, drizzle with kalamansi juice and garnish with wedges of hard boiled eggs.
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