Classic Black Rice Paella Recipe

2023-07-15

By Foodie

Spanish Cuisine

Main Dish

This plant-based black rice paella recipe is a Spanish-inspired dish that's full of flavor and perfect for a crowd. 

A History Nibble of Black Rice Paella

A traditional Spanish dish that originated in the region of Valencia on the eastern coast of Spain. Valencia is known for its culinary traditions, and paella is one of the most well-known and beloved dishes from the area. 

Squid Ink

The dish is made with a variety of ingredients, but the most distinctive feature is the use of squid ink, which gives the rice its characteristic black color. The use of squid ink in the dish is said to have originated from the region's fishermen who would use leftover squid ink to color their rice meals.

Seafood and Veggies

Other key ingredients include short-grain rice, seafood (such as shrimp, mussels, and squid), garlic, onion, and a mix of spices. Made with fresh veggies and spices, this dish is both delicious and nutritious! The dish is typically served with a side of Alioli (garlic mayonnaise) and a crisp white wine, such as a Verdejo or Albariño.

Wine Pairing

The bold and smoky flavors of black rice paella pair well with the robust and bold Monastrell, whose tannins and dark fruit notes complement the dish's umami flavors.

Beer Pairing

The imperial stout's roasted malt and coffee notes also add depth and intensity to the dish, while its bitter finish balances the sweetness of the seafood.

Pitfalls on Black Rice Paella

 Proper preparation of ingredients: The success of Black Rice Paella depends on the proper preparation of the seafood, vegetables, and rice. Each ingredient needs to be prepared separately to maintain their individual flavors and textures.

 Cooking the rice: Black Rice Paella requires a specific type of rice which can be difficult to find, and it requires a longer cooking time than regular white rice. It's important not to overcook or undercook the rice to maintain the right texture.

 Balancing the flavors: Black Rice Paella requires a balance of flavors such as the sweetness of the vegetables, the saltiness of the seafood, and the smokiness of paprika. It's important to keep in mind the balance of flavors to ensure a well-balanced dish, explore our article Top Picks for Precision Cooking. 

 Correct use of saffron: Saffron is a crucial ingredient in Black Rice Paella, but it can be expensive and difficult to find. A small amount goes a long way and it's important not to overuse it, which can result in a bitter flavor, cast your eyes over our article The Soul of Spanish Sautéed Dishes .

 Avoiding a burnt bottom: Black Rice Paella is typically cooked in a paella pan, which has a large surface area. It's important to maintain an even heat and stir the rice frequently to avoid a burnt bottom while ensuring that the rice on top is also cooked properly.

Ingredients

• 2 tablespoons olive oil

• 1 onion, diced

• 1 red bell pepper, diced

• 3 garlic cloves, minced

• 1 teaspoon smoked paprika

• 1 pinch saffron threads

• 2 cups black rice

• 4 cups vegetable broth

• 1/2 cup tomato sauce

• 1/2 cup white wine

• 1 pound large shrimp, shelled and deveined

• 1/4 cup chopped parsley

• 1 lemon, cut into wedges

Instructions

1. Heat the olive oil in a paella pan over medium-high heat.

2. Add the diced onion and bell pepper and sauté until softened, about 5 minutes.

3. Add the garlic, paprika, and saffron and sauté for 1 minute until fragrant.

4. Add the black rice, stir to coat, and sauté for 1-2 minutes until slightly toasted.

5. Pour in the vegetable broth, tomato sauce, and white wine and stir to combine.

6. Bring to a boil and then reduce to a simmer and cook for 30-35 minutes, stirring occasionally.

7. Meanwhile, prepare the toppings. Slice the lemon into wedges, roughly chop the parsley, and shell and devein the shrimp.

8. When the rice is almost done, arrange the shrimp on top of the rice and cook for an additional 5-7 minutes until pink and cooked through. If the rice becomes too dry, add more broth or water as needed.

9. Remove from heat and sprinkle with the chopped parsley. Serve with lemon wedges.

Preparation Time 15 min

Cook Time 45 min

Total time 60 min

Nutrition Facts

• Calories: 294

• Fat: 7 g

• Saturated Fat: 1 g

• Carbohydrates: 50 g

• Fiber: 5 g

• Sugar: 4 g

• Protein: 7 g

Regional Ingredients Variations of Black Rice Paella

Valencian Black Rice Paella: This version, also known as "Arroz Negro", is made with squid ink, chicken or seafood broth, short-grain rice, a mix of seafood like shrimps, calamari, and mussels, and seasoned with saffron, garlic, and parsley. It is typically served with aioli sauce.

Catalan Black Rice Paella: Called the "Arròs negre amb cloïsses", this variation includes clams along with the seafood mix used in the Valencian version. Onion, bell peppers, and diced tomatoes are also added, giving it a slightly sweeter flavor.

Murcian Black Rice Paella: Known as the "Caldero murciano", this version is made with short-grain rice cooked in fish broth or stock, with a mix of fish, along with garlic, lemon, and olive oil. It is served with garlic aioli sauce and slices of lemon.

Galician Black Rice Paella: Called the "Arroz con choco", this variation includes cuttlefish, potatoes, and green peas, cooked with garlic, paprika, and onion to give it a distinctive smoky taste. It is often served with crusty bread and a green salad.

Canary Island Black Rice Paella: This version includes a mix of fish and shellfish such as prawns, octopus, cuttlefish, and mussels, cooked in a broth with diced tomatoes, onions, and green peppers, along with saffron and garlic. It is served with a slice of lemon.

Andalusian Black Rice Paella: Known as "Arroz con bogavante", this version includes lobster, short-grain rice, garlic, onion, diced tomatoes, and green peppers, seasoned with saffron, cayenne pepper, and smoked paprika. It is often served as a specialty dish in restaurants on the coast of Andalusia.

Balearic Island Black Rice Paella: This version, called "Arroz a la Mallorquina", includes diced pork or lamb, sautéed with onions, tomatoes, garlic, and red peppers, along with a mix of seafood like squid, prawns, and mussels. It is seasoned with saffron and paprika, then served with a slice of lemon.

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