The extraordinary Paella Negra

The extraordinary Paella Negra

One of the most spectacular paellas and a real eye-catcher, especially in tourist areas, is paella negra (black paella). When you see it in photos in restaurants, you become curious and wonder what this paella tastes like.

To cut to the chase, it tastes fantastic.

It consists of only a few ingredients and is easy to prepare.

Paella originally comes from the marineros, the fishermen. There are also some small differences in the preparation and ingredients.

Ingredients

For the fish stock:

1 onion
1 clove of garlic
1 spring onion
1 carrot
1 piece of celery
1 bay leaf
2 g saffron
1 tsp freshly chopped parsley
200 g monkfish, hake, red mullet or other fish and 2-3 prawns with shells and heads
2 litres of water
250 ml white wine
Salt

For the paella:

1 onion
350 g rice
1 puréed tomato
1 tsp sweet paprika powder
250 g cuttlefish, cut into cubes or strips, or squid rings
8 tbsp olive oil
8 large prawns
4-5 g squid ink
1 lemon for garnishing

Info

Persons: 4
Preparation: approx. 1,5 hour
Difficulty level: easy

The preparation

Step 1:

First, prepare the fish stock. Take a large saucepan and fill it with water and wine. Peel the onion, garlic and carrot, dice everything and add to the pan. Quarter the spring onion and add to the pan with the other ingredients.

Step 2:

Bring everything to the boil, season the stock with salt and simmer on a low heat for approx. 1 hour.

Step 3:

When the stock is ready, pour it through a sieve into a bowl and set aside.

Step 4:

For the paella, peel and dice the onion. Wash the cuttlefish and cut into cubes.

Step 5:

Then add the olive oil to the paella pan and heat. When the oil is hot, add the cuttlefish and onion, reduce the heat to medium and fry for approx. 10 minutes.

Step 6:

Add the rice, tomato and paprika powder, stir everything well and fry for 2-3 minutes.

Step 7:

Finally, pour in the fish stock and ink, distribute everything evenly and cook on a medium heat until the rice is cooked. About 5 minutes before the paella is ready, decorate with the prawns.