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