Spanish Black Rice, Pan-Roasted Prawns, Green Olives

Recipe Ingredients

6 cups	1422ml	Fish or shrimp stock
2 1/2 tablespoons	37ml	Squid ink
5 tablespoons	75ml	Spanish olive oil
1 tablespoon	15ml	Yellow onion - finely chopped (medium)
3		Garlic cloves - finely chopped
2		Tomatoes - seeded, and (medium)
		Finely chopped
2 teaspoons	10ml	Spanish paprika
		Sea salt - to taste
		Freshly-ground black pepper - to taste
2 cups	320g / 11oz	Spanish short-grain rice
2		Pimentos - chopped
6		Pitted green olives - smashed
1/4 cup	10g / 0.4oz	Finely-chopped flat-leaf parsley
1/2		Lemon - juiced
		Pan Roasted Prawns - (see recipe)

Recipe Instructions

Combine the stock and squid ink in a saucepan and place over medium-low heat, stir to combine.

Heat 3 tablespoons of the olive oil in a wide shallow skillet or paella pan over medium heat. Make a sofrito by sauteing the onion, garlic, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld, about 10 minutes. Sprinkle with the paprika, salt and pepper.

Fold in the rice, stirring to coat the grains. Pour in the hot, black stock and give it a stir. Reduce the heat to low and cook until the liquid is absorbed, about 10 minutes; season with salt and pepper. Do not cover or constantly stir like risotto.

Mix the pimentos, olives, parsley, lemon juice, and remaining 2 tablespoons of oil together in a small bowl. Arrange the pan-roasted prawns on the black rice, and sprinkle the olive mixture all over the top; serve directly from the pan at the table.

This recipe yields 6 servings.

Description:

"{Arroz Negro}"

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D28) - from the TV FOOD NETWORK

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