Native to the Spanish region of Valencia, paella is a delicious dish of seafood, rice and stock that can be prepared in a seemingly endless array of different ways. We sampled Spanish tapas bar and restaurant Zafran’s take on the dish, where squid and squid ink at the forefront, giving it its signature black hue. Chef Pere shared a simplified version of the recipe for us to try out in our own kitchens at home.

Paella D’arroz Negro

Serves 2

Seafood stock

Ingredients:
1 onion
1 carrot
1 leek
1 celery stalk
2kg fish bones
2kg crabs
1 head of garlic – cut it in half
1 tbsp nyora pepper puree
400g peeled tomato
1tsp sweet paprika
2kg crayfish or red prawn

Method:

Dice vegetables – except for the tomato and – brown them in a casserole. Add the fish, seafood and the tomato peel to the casserole. Add 7 litres of water, bring to a boil and leave on middle heat for around 45 minutes. Leave stock to sit for 1 hour.

Rice

Ingredients:
1 onion
1 red pepper
1 large squid
Squid ink
Saffron salt
180g bomba rice
900ml to 1L seafood stock

Method:

Dice the onion and red pepper. Add oil, onion and red pepper to a casserole, bring heat to a simmer and cook for 45 minutes. Cut the squid into 1cm slices and add into the casserole. Add a dollop of squid ink and a pinch of saffron along with the seafood stock and layer bomba rice on bottom of the paella pan. Cook for 20 minutes.

The post How to prepare a black-hued paella, according to Zafran appeared first on Home Journal.