Black Rice Paella with Monkfish Recipe

Receta de Paella de Arroz Negro

1 Hour 5 Minutes

6 Servings

Ingredients

4 oz baby squid in ink
1 tbsp squid ink
4 1/4 cups fish or vegetable stock
2 tbsp freshly squeezed lemon juice
4 tbsp olive oil, divided
8 oz medium shrimp, shelled and deveined
2 tubes of squid, cleaned and cut into ¼-inch rings
1 1/2 lbs monkfish, cleaned and cut into 6 equal portions
2 bunches of scallions, sliced into ¼-inch pieces, green and white divided
3 cloves of garlic, peeled and finely diced
1 red bell pepper, diced
1 medium tomato, deseeded and finely chopped
1 tsp sweet smoked paprika
1 cup fino sherry or dry white wine
2 cups Bomba rice
2 fire-roasted piquillo peppers, halved in length and sliced
Lemon wedges for serving
Alioli garlic sauce for serving

Nutritional Facts

Serving Size 21.8 oz/618 gr
Calories 632
Calories From Fat 175
Total Fat 19.7 gr (30%)
Saturated Fat 3.1 gr (16%)
Cholesterol 224 mg (75%)
Sodium 996 mg (42%)
Total Carbohydrates 63 gr (21%)
Fiber 4 gr (14%)
Sugars 3 gr
Protein 40 gr (81%)
Vitamin A 34%
Vitamin C 98%
Calcium 14%
Iron 28%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

Arroz negro is one of the most beautiful paella dishes. Squid ink gives the dish its characteristic black color and complements the flavor of the mild monkfish, shrimp and squid. The taste and vibrant colors of this dish will wow your dinner guests.

Steps

Remove baby squid from their tin and set aside. In a medium saucepan, combine sauce from the baby squid with the squid ink, stock and lemon juice. Bring to a simmer and turn off heat. Heat 3 tablespoons of olive oil in a 15-inch paella pan. Sauté the monkfish over medium-high heat, turning frequently for 2-3 minutes. Add the squid rings and continue to cook 1-2 minutes (they should not be fully cooked). Set seafood aside to a platter. Add the remaining 1 tablespoons of oil, the white part of scallion and garlic and sauté over medium-high heat until the onion is soft. Stir in the tomatoes, red pepper and cook 1-2 minutes, stir in the smoked paprika and sherry or white wine. Bring to a boil for 3-4 minutes. Add the rice and stir well. Pour in the broth mixture and bring to a boil. Taste for and adjust salt and continue to boil, stirring and rotating the pan occasionally for about 2 minutes. Stir in the squid rings and add monkfish pieces evenly around the pan, tucking them into the rice mixture a bit. It is important to not stir after this point. Boil until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice - about 5 minutes. Arrange the shrimp around the other seafood and cook uncovered on a low simmer until the rice is almost al dente, about 10-12 more minutes. Remove from heat, arrange the piquillo pepper strips and reserved baby squid attractively over the rice. Cover with foil and let rest for 5-10 minutes. Remove foil and garnish with of green onion. Serve hot with lemon wedges, alioli garlic sauce , crusty bread and a Spanish white or rosé wine.