Paella Negre de Marisc
Introduction to Paella Negre de Marisc
Paella Negre de Marisc, or "black seafood paella," is a striking dish originating from the coastal regions of Spain, especially Catalonia and Valencia. Known for its rich black color imparted by squid ink, this seafood delight combines the ocean's freshest treasures with the culinary artistry Spain is celebrated for.
The roots of Paella can be traced back to the mid-19th century in the region of Valencia. Traditional Valencian paella consists of rabbit, chicken, and snails, but coastal versions like Paella de Marisc, which eventually led to Paella Negre de Marisc, highlight the fresh seafood abundant in Spanish waters.
Enjoying Paella Negre de Marisc is more than just about savoring its taste; it is about appreciating its cultural heritage and the communal ethos of dining together.
Ingredients Required
- Bomba rice - 2 cups
- Squid ink - 3-4 sachets
- Squid - 300g, cleaned and sliced into rings
- Shrimp - 200g, peeled and deveined
- Mussels - 200g, cleaned
- Fish stock - 4 cups
- Olive oil - 4 tablespoons
- Onion - 1 large, finely chopped
- Garlic - 3 cloves, minced
- Tomato - 1 large, grated
- Smoked paprika - 1 teaspoon
- Saffron threads - a generous pinch
- Lemon - 1, cut into wedges, for garnish
- Parsley - Freshly chopped, for garnish
- Salt - to taste
- Black pepper - to taste
Preparation Steps
Prepare the Seafood
Begin by cleaning the squid thoroughly and slicing them into rings. Peel and devein the shrimp, leaving the tails intact for presentation purposes. Ensure the mussels are scrubbed clean and debearded.
Prepare the Flavor Base
In your paellera or wide, shallow pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and cook until fragrant, then add the grated tomato.
Adding Aromatics
Add the smoked paprika and saffron threads, allowing them to bloom in the oil, which will enhance their flavors, providing depth to the paella.
Cooking Process
Introduce the Seafood
Add the squid to the pan, cooking gently until they are firm and opaque. Then add the shrimp and mussels, stirring slightly to coat them with the aromatic mixture.
Cooking the Rice
Stir in the bomba rice, ensuring that every grain is evenly coated with the flavors from the pan. Gradually pour in the fish stock and squid ink, stirring to distribute the ink thoroughly. Season with salt and black pepper to taste.
Final Touches
Allow the paella to simmer gently. Avoid stirring the mixture to enable the prized socarrat, or crispy base, to form at the bottom of the pan.
Using a cooking timer, cook for roughly 20 minutes until the rice is al dente and the stock absorbed. Once cooked, cover the pan with a clean kitchen towel, letting the paella rest for 5 minutes.
Serving and Enjoying the Dish
Garnish your Paella Negre de Marisc with wedges of lemon and a sprinkle of fresh parsley. This dish is traditionally served in its pan, allowing it to maintain warmth throughout the meal. The communal nature of enjoying paella comes from sharing directly from the pan, embracing the togetherness and joy it fosters around the dining table.