Arroz negro black rice with shellfish and garlic mayonnaise

8 Servings

Ingredients

Quantity Ingredient
16 larges Shrimp; (about 1 pound)
1½ pounds Calamari
½ pounds Cockles or manila clams
1 pounds Mussels
6 tablespoons Extra virgin olive oil
1 large Spanish onion; in 1/4\" dice
2 Red bell peppers; in 1/4\" 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
2 cups Fresh tomatoes; chopped
1 cup Scallions; sliced

Directions

MEDITERRANEAN MARIO #ME1A39 Recipes for #ME1A39 Copyright Mario Batali 1997. All rights reserved.

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

Posted to MC-Recipe Digest by Sue <suechef@...> on Feb 26, 1998

Related recipes