Delicius Black paella with squid

Here’s a recipe for Arroz Negro (Black Rice) with Squid, along with a message about Poseidon’s Paella catering services:

Ingredients:

• 1 lb squid (calamari), cleaned and sliced into rings
• 2 cups bomba rice (or other short-grain rice suitable for paella)
• 4 cups fish or seafood broth
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tomato, grated or finely chopped
• 1/2 cup dry white wine
• 1 teaspoon smoked paprika (pimentón)
• 1 teaspoon squid ink (available in packets or jars)
• Salt, to taste
• Olive oil
• Lemon wedges, for serving
• Chopped parsley, for garnish

Instructions:

1. Prepare the Squid:
   • Clean the squid by removing the skin, cartilage, and innards. Rinse under cold water and slice into rings. Set aside.
2. Make the Sofrito:
   • In a large pan or paella pan, heat a few tablespoons of olive oil over medium heat.
   • Add the chopped onion, garlic, and red bell pepper. Sauté until softened, about 5-7 minutes.
   • Stir in the grated or chopped tomato and cook for another 3-4 minutes until the mixture is thick and fragrant.
3. Cook the Squid:
   • Push the sofrito to one side of the pan and add the squid rings to the other side. Cook the squid for 2-3 minutes until just opaque.
   • Deglaze the pan with the white wine, scraping up any browned bits from the bottom.
4. Add Rice and Broth:
   • Stir in the bomba rice and smoked paprika, coating the rice with the sofrito and squid mixture.
   • Pour in the fish or seafood broth and bring to a simmer. Season with salt to taste.
5. Incorporate Squid Ink:
   • Dilute the squid ink in a small amount of hot broth or water. Add the diluted ink to the pan and stir to distribute evenly. This will turn the rice black and impart a rich flavor.
6. Simmer and Finish Cooking:
   • Lower the heat to medium-low and let the rice simmer for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Avoid stirring too much to develop a socarrat (crispy bottom layer).
7. Serve:
   • Once the rice is cooked, remove the pan from the heat and cover with a clean kitchen towel. Let it rest for 5 minutes.
   • Garnish the Arroz Negro with chopped parsley and serve hot with lemon wedges on the side.

Message from Poseidon’s Paella: At Poseidon’s Paella, we specialize in catering, weddings, and private events in San Diego. Contact us to discuss your event and let us create the celebration of a lifetime with our exquisite Spanish-inspired cuisine. Reach out to us to turn your vision into reality!

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