Arroz negro black rice with shellfish and garlic mayonnai

4 servings

Ingredients

Quantity Ingredient
16 larges Shrimp (about 1 pound)
5½ pounds Calamari
½ pounds Cockles or manila clams
1 pounds Mussels
6 tablespoons Extra virgin olive oil
1 large Spanish onion, cut into 1/4
Inch dice
2 Red bell peppers, cut into
¼ Inch dice
8 Cloves garlic, thinly
Sliced
2 tablespoons Spanish paprika
2 tablespoons Squid ink (available in
Specialty stores)
3 cups Short grain rice
8 cups Fish stock, homemade, canned
Or cubes
2 cups Chopped fresh tomatoes
1 cup Sliced scallions

Directions

Peel shrimp, clean calamari and slice into ¼ inch rings. Scrub cockles and debeard and scrub mussels. Set all shellfish aside.

In an 18 inch to 22 inch paella pan, heat olive oil until smoking. Add onion, peppers, garlic and paprika and cook until softened, about 6 to 8 minutes. Add squid ink and rice and continue to cook, about 3 to 4 minutes. Add fish stock and bring to a boil. Arrange fish in pan and continue to cook, not stirring, for 18 to 20 minutes, or until rice is tender and liquid is absorbed. Stir in tomatoes and scallions and season with salt and pepper.

Yield: 8 servings

MEDITERRANEAN MARIO SHOW #ME1A39

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