Black Rice with Seafood

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) fish or seafood stock 4 cups (950ml) fish or seafood stock
• 1 onion, finely chopped 1 onion, finely chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 1/4 cup (60ml) dry white wine 1/4 cup (60ml) dry white wine
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 pound (450g) mixed seafood (shrimp, calamari, mussels) 1 pound (450g) mixed seafood (shrimp, calamari, mussels)
• 2 tablespoons squid ink 2 tablespoons squid ink
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 80g, 2g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large paella pan or a wide, shallow skillet, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper, and sauté until softened.
2. 2.
   Add the diced tomato and smoked paprika to the pan, and cook for another 2 minutes.
3. 3.
   Stir in the Arborio rice, coating it well with the vegetable mixture. Toast the rice for a minute or two until it becomes slightly translucent.
4. 4.
   Dissolve the saffron threads in the white wine and add it to the pan. Stir until the wine is absorbed.
5. 5.
   Gradually add the fish or seafood stock, one ladle at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. This process should take about 20 minutes, and the rice should be al dente.
6. 6.
   While the rice is cooking, heat a separate pan with a little olive oil and cook the mixed seafood until just cooked through. Season with salt and pepper.
7. 7.
   Once the rice is cooked, stir in the squid ink until the rice turns black and is evenly colored.
8. 8.
   Gently fold in the cooked seafood, reserving a few pieces for garnish.
9. 9.
   Remove from heat and let the dish rest for a few minutes.
10. 10.
    Serve the Black Rice with Seafood garnished with the reserved seafood, chopped parsley, and lemon wedges on the side.

Treat your ingredients with care...

• Squid Ink — Be cautious while handling squid ink, as it can stain surfaces and clothing. Use a small amount at a time and mix it well with the rice to evenly distribute the color.

Tips & Tricks

• For a richer flavor, you can add a splash of dry sherry or brandy to the rice while it's cooking.
• If you can't find squid ink, you can substitute it with activated charcoal powder for a similar visual effect.
• To enhance the seafood flavor, you can use homemade seafood stock instead of store-bought.
• Don't overcook the seafood to ensure it remains tender and juicy.
• Serve the dish with a side of aioli or garlic mayonnaise for an extra burst of flavor.

Serving advice

Serve the Black Rice with Seafood as a main course, accompanied by a fresh green salad and crusty bread. Encourage your guests to squeeze the lemon wedges over the dish to add a tangy brightness to the flavors.

Presentation advice

Present the Black Rice with Seafood in a large paella pan or a shallow serving dish to showcase its vibrant colors. Garnish with fresh parsley and strategically place a few pieces of cooked seafood on top for an enticing visual appeal.