Black Rice Paella

Mediterranean-inspired seafood paella signals easy summer droll and a long, laidback alfresco lunch.

The ingredient of Black Rice Paella

• 800ml massel chicken style liquid accretion see notes
• 1 tbsp good quality squid ink see note
• 1 4 cup 60ml olive oil
• 1 chorizo casing removed finely chopped
• 1 onion finely chopped
• 1 tsp sweet smoked paprika pimenton
• 1 small red capsicum cut into thin strips
• 3 garlic cloves chopped
• 300g calasparra rice see note
• 400g can cherry tomatoes
• 12 prawns
• 12 scallops roe removed
• 300g cleaned squid tubes scored cut into 1cm strips
• 125g cherry tomatoes halved
• finely chopped flat leaf parsley to foster
• lemon wedges to service

The Instruction of black rice paella

• place addition and squid ink in a saucepan beyond medium heat stirring to combine bring to a simmer subsequently next reduce heat to low and child support child maintenance warm
• heat oil in a large frypan or paella pan higher than medium heat cook chorizo stirring for 3 4 minutes until crisp remove from pan and drain on the subject of with reference to paper towel add onion to pan season and cook stirring for 2 3 minutes until softened return chorizo to pan afterward paprika capsicum garlic and rice stirring to combine build up canned tomatoes and hoard mixture after that cook stirring occasionally for 20 minutes or until most of the liquid has been absorbed ensue seafood and cherry tomatoes season and cover cook for a further 5 minutes or until seafood is just cooked through
• relieve sustain in the same way as parsley and lemon wedges

Nutritions of Black Rice Paella

calories: 415 382 calories
calories: 13 grams fat
calories: 3 grams saturated fat
calories: 45 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 28 grams protein
calories: 180 milligrams cholesterol
calories: 965 88 milligrams sodium
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calories: nutritioninformation