Black Rice Paella with Seafood
Ingredients
- 3 tbsp La Española Olive Oil
- 3 oz cubed chorizo
- 1 onion, chopped
- Salt and freshly ground black pepper
- ½ tsp saffron
- 1 tsp smoked sweet paprika
- ½ tsp smoked hot paprika
- 2 large fresh tomatoes on the vine, chopped
- 2 cloves garlic, chopped
- 22 oz fish stock
- 9 oz black rice, soaked in cold water for 30 minutes, then drained
- 1 sprig fresh rosemary
- 7 oz jarred red peppers, drained and roughly chopped
- 5 oz green beans, sliced
- 18 mussels, cleaned
- 12 large prawns
- 7 oz green beans, sliced thinly
- 5 oz squid rings
- To serve:
- 1 tbsp freshly chopped flat-leaf parsley
- 1 tbsp La Española Extra Virgin Olive Oil
- Lemon wedges
preparation
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1.
Heat the olive oil in a paella pan or large frying pan over a medium-high heat and fry the chorizo and onion with a pinch of salt for 5 minutes. Stir in the saffron and both types of paprika, cook for 1 minute, then add the chopped tomatoes and garlic.
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2.
Add the rice and peppers and stir to coat, then pour in the stock. Bring to the boil, then add the herbs and plenty of seasoning. Reduce the heat and simmer for 20 minutes, stirring once or twice.
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3.
Cover with two sheets of thick foil, then continue to simmer for another 10 minutes until the rice is almost completely tender (it will retain a nutty bite).
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4.
Stir in the mussels and prawns, cover and cook until the prawns have turned pink and mussels have opened (throw away any mussels that haven’t opened), adding extra stock if needed. Stir in the green beans and squid rings and cook for 5 minutes. Take off the heat and leave to rest for 5 minutes. Scatter over the parsley.
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5.
Serve drizzled with the Extra Virgin Olive Oil and lemon wedges.