Arròs negre, black is the new rice…

GOURMANDE in OSAKA


That’s another style, the black paella. But it’s called arròs negre meaning black rice. The color is of course calamari ink.

other paella posts

I’ve used brown rice and made it small size in a pie dish. That dish was too thin to go directly on my induction stove, it was starting to melt… so I have placed it on the cast iron plancha.

That’s how I made it. I used a dose of nero di sepia (bought) and the juice that got out of the seafood as broth.
That’s slow food… like 3 hours of cooking on low heat.

The rice is cooked. It didn’t take the color as much as polished rice would.

I added the topping put on high heat to get the bottom crust.

Sweet red pepper to contrast the color.

The seafood is nothing great, a frozen mix (shrimp, clams, calamari) so I’ve stir-fried…

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