Arròs negre: Difference between revisions
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== | == Arròs Negre == | ||
[[File: | [[File:Arrosnegre.png|thumb|right|A traditional dish of Arròs Negre]] | ||
''' | '''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. | ||
== | == Ingredients == | ||
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: | |||
The | 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 == | ||
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 == | == Related Pages == | ||
* [[Paella]] | |||
* [[Spanish cuisine]] | |||
* [[Valencian Community]] | |||
* [[Catalonia]] | |||
* [[Squid ink]] | |||
[[Category: | [[Category:Spanish cuisine]] | ||
[[Category: | [[Category:Rice dishes]] | ||
[[Category:Seafood dishes]] | |||
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.
