Arròs negre: Difference between revisions

Latest revision as of 03:59, 13 February 2025

Arròs Negre[edit]

Arròs Negre is a traditional Spanish dish originating from the Valencian Community and Catalonia. It is a type of paella known for its distinctive black color, which is achieved by using squid ink as a primary ingredient. This dish is popular along the Mediterranean coast and is often served in coastal towns and cities.

Ingredients[edit]

The main ingredients of Arròs Negre include:

Rice - Typically Bomba rice or Calasparra rice, which are known for their ability to absorb flavors while maintaining a firm texture.
Squid or cuttlefish - These are usually cut into small pieces and cooked with the rice.
Squid ink - This is the key ingredient that gives the dish its characteristic black color and a rich, briny flavor.
Garlic - Used to enhance the flavor of the dish.
Onion - Finely chopped and sautéed as a base for the dish.
Tomato - Often grated or pureed to add a subtle sweetness and acidity.
Olive oil - Used for cooking the ingredients and adding richness to the dish.
Fish stock - Provides a flavorful liquid for cooking the rice.
Paprika - Adds a hint of smokiness and depth to the flavor.
Parsley - Chopped and used as a garnish.

Preparation[edit]

The preparation of Arròs Negre involves several steps:

1. Sautéing the Base: The dish begins with sautéing garlic and onion in olive oil until they are soft and translucent. 2. Adding the Squid: The squid or cuttlefish is added to the pan and cooked until it releases its juices. 3. Incorporating the Tomato: Grated tomato is added to the mixture, and it is cooked until the liquid reduces. 4. Cooking the Rice: Rice is added to the pan and stirred to coat it with the flavors of the base ingredients. 5. Adding Squid Ink and Stock: Squid ink is mixed with fish stock and poured over the rice. The mixture is brought to a boil and then simmered until the rice is cooked and has absorbed the liquid. 6. Finishing Touches: The dish is seasoned with paprika and garnished with chopped parsley before serving.

Serving[edit]

Arròs Negre is traditionally served in the same pan in which it is cooked, similar to paella. It is often accompanied by allioli, a garlic mayonnaise that complements the flavors of the dish. The dish is typically enjoyed as a main course and is popular at family gatherings and festive occasions.

Related Pages[edit]

@@ Line 1: / Line 1: @@
-'''Arròs negre''' is a traditional [[Valencian cuisine|Valencian]] and [[Catalan cuisine|Catalan]] dish that is popular in the eastern regions of [[Spain]]. The dish is a type of [[paella]] that is characterized by its black color, which is achieved through the use of [[squid ink]].
+== Arròs Negre ==
-==Ingredients and Preparation==
+[[File:Arrosnegre.png|thumb|right|A traditional dish of Arròs Negre]]
-The main ingredients of Arròs negre include [[rice]], squid or [[cuttlefish]], squid ink, [[garlic]], [[onion]], and [[bell peppers]]. The dish is typically seasoned with [[saffron]], [[paprika]], and [[olive oil]]. The squid or cuttlefish is sautéed with the garlic, onion, and bell peppers. The rice is then added and coated in the sautéed mixture. Squid ink is added to the rice, giving the dish its distinctive black color. The dish is then cooked until the rice is tender.
-==Cultural Significance==
+'''Arròs Negre''' is a traditional [[Spanish cuisine|Spanish]] dish originating from the [[Valencian Community]] and [[Catalonia]]. It is a type of [[paella]] known for its distinctive black color, which is achieved by using [[squid ink]] as a primary ingredient. This dish is popular along the Mediterranean coast and is often served in coastal towns and cities.
-Arròs negre is a staple dish in Valencian and Catalan cuisine. It is often served at traditional gatherings and celebrations. The dish is also popular in other regions of Spain, and variations of the dish can be found in [[Andalusian cuisine|Andalusian]] and [[Basque cuisine|Basque]] culinary traditions.
-==Variations==
+== Ingredients ==
-While the traditional Arròs negre recipe calls for squid or cuttlefish, variations of the dish may include other types of seafood such as [[shrimp]] or [[mussels]]. Some versions of the dish may also include [[tomatoes]] or other vegetables.
+The main ingredients of Arròs Negre include:
+* [[Rice]] - Typically [[Bomba rice]] or [[Calasparra rice]], which are known for their ability to absorb flavors while maintaining a firm texture.
+* [[Squid]] or [[cuttlefish]] - These are usually cut into small pieces and cooked with the rice.
+* [[Squid ink]] - This is the key ingredient that gives the dish its characteristic black color and a rich, briny flavor.
+* [[Garlic]] - Used to enhance the flavor of the dish.
+* [[Onion]] - Finely chopped and sautéed as a base for the dish.
+* [[Tomato]] - Often grated or pureed to add a subtle sweetness and acidity.
+* [[Olive oil]] - Used for cooking the ingredients and adding richness to the dish.
+* [[Fish stock]] - Provides a flavorful liquid for cooking the rice.
+* [[Paprika]] - Adds a hint of smokiness and depth to the flavor.
+* [[Parsley]] - Chopped and used as a garnish.
+== Preparation ==
+The preparation of Arròs Negre involves several steps:
+. '''Sautéing the Base''': The dish begins with sautéing garlic and onion in olive oil until they are soft and translucent.
+. '''Adding the Squid''': The squid or cuttlefish is added to the pan and cooked until it releases its juices.
+. '''Incorporating the Tomato''': Grated tomato is added to the mixture, and it is cooked until the liquid reduces.
+. '''Cooking the Rice''': Rice is added to the pan and stirred to coat it with the flavors of the base ingredients.
+. '''Adding Squid Ink and Stock''': Squid ink is mixed with fish stock and poured over the rice. The mixture is brought to a boil and then simmered until the rice is cooked and has absorbed the liquid.
+. '''Finishing Touches''': The dish is seasoned with paprika and garnished with chopped parsley before serving.
+== Serving ==
+Arròs Negre is traditionally served in the same pan in which it is cooked, similar to [[paella]]. It is often accompanied by [[allioli]], a garlic mayonnaise that complements the flavors of the dish. The dish is typically enjoyed as a main course and is popular at family gatherings and festive occasions.
+== Related Pages ==
-==See Also==
 * [[Paella]]
-* [[Fideuà]]
+* [[Spanish cuisine]]
-* [[Catalan cuisine]]
+* [[Valencian Community]]
-* [[Valencian cuisine]]
+* [[Catalonia]]
+* [[Squid ink]]
 [[Category:Spanish cuisine]]
 [[Category:Rice dishes]]
 [[Category:Seafood dishes]]
-{{Spanish-cuisine-stub}}
-{{food-stub}}