Paella Negra is a classic Spanish cuisine, bursting with fresh seafood flavors. The black ink of the squid enhances the succulent squid flavor even more and the use of homemade chicken stock makes this Paella Negra recipe even more mouthwatering!
Paella Negra
Paella Negra is a classic Spanish cuisine, bursting with fresh seafood flavors. The black ink of the squid enhances the succulent squid flavor even more and the use of homemade chicken stock makes this Paella Negra recipe even more mouthwatering!
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RateServings: 4
Ingredients
Paella Negra
- 2-3 tbsp Light Olive Oil
- 1 tbsp Shallots finely chopped
- 3 cloves Garlic finely chopped
- 3 medium Squid Tubes sliced
- 8 pcs medium Shrimps
- 1/2 tsp Chili Flakes
- 1 tbsp Tomato Paste
- 1 tbsp Squid Ink
- 250 or 200 gms Valencia Rice or Bomba Rice 250 grams if using Valencia Rice or 200 grams if using Bomba Rice
Aoili Sauce
- 1 cup Mayonnaise
- 3 cloves Garlic finely chopped
- Salt and Pepper to taste
Instructions
- Make aioli. Combine mayonnaise and garlic in a bowl. Season with salt. Set aside.
- Heat a paella pan or a deep heavy-based saucepan with olive oil over medium heat.
- Add the finely chopped shallots and sauté for a couple of minutes or until they are softened.
- Move the shallots and garlic on one side of the pan.
- Add the shrimps into the pan, season with salt. Once the shrimps are cooked, remove them from the pan and set aside.
- Move back the shallots and garlic in the middle of the pan.
- Add the squid, season with salt, and stir through for 2 minutes. Remove the squid from the pan.
- Add the chili flakes, paprika, and tomato paste, continue stirring then add in the rice. Stir the rice until it is coated in oil.
- Pour half of the chicken stock, add the squid ink and stir the rice until well combined. Season the paella with salt. Scrape the bottom of the pan to make sure no food bits is burning.
- Simmer for 20 minutes. Rotate the paella pan for even heat.
- If Paella looks dry before the rice has cooked completely, add more chicken stock and season lightly with salt each time you add stock. Do not stir the rice. Just gently shake the pan every 5 minutes.
- Once the paella is cooked, turn off the heat. Put the shrimps and parsley on top. Cover the paella pan with aluminium foil for five minutes.
- Garnish the Paella Negra with arugula, and serve immediately straight from the pan.
- Serve with aioli.
6 thoughts on “Paella Negra”
This dish is amazing. Simple yet delicious. I modified the recipe by pan frying 2 lbs of shrimp with garlic to partially it cooked it and set it aside. I used the shrimp shells for stock. I also used asparagus instead of green beans but added the asparagus towards the end of the cooking time to avoid overcooking it. For a special meal, I add 2 lobsters!
I’m happy that liked this recipe!
In what part of your recipe that you put squid ink?
Thank you for asking this question. We just updated the method. Add the squid ink once you added the stock.
I don’t seem to see the “chicken stock” under the ingredients.
How much chicken stock is half the chicken stock?
When do you add the other half? (apart from topping up if drying out)
I presume you add the garlic to the chopped shallots in step 3 and fry off together?