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Traditional Black Paella

2022-07-15

By Foodie

Spanish Cuisine

Main Dish

How to Make Perfect Black Paella: Slow Cooker, Instant Pot, and Air Fryer Methods for Delicious Results

Slow Cooker Black Paella: Infuse Deep Flavors with Seafood, Saffron, and Spices

Use the slow cooker to simmer your seafood and chicken stock with saffron and spices. The low and slow cooking process infuses deep flavors into the broth, which will form the base for your black paella. Once ready, add the rice and other ingredients for a perfectly cooked dish.

Instant Pot Black Paella: Fast, Flavor-Packed Paella in Less Than 30 Minutes

Use the Instant Pot’s "saute" function to brown your proteins and veggies, then switch to "pressure cook" to cook the rice and broth quickly. The pressure cook function seals in all the flavors, making it ideal for a speedy yet delicious paella in less than 30 minutes.

Air Fryer Black Paella: Achieve the Perfect Crispy Socarrat with Minimal Effort

After cooking your black paella, use the air fryer’s "air crisp" function to create a crispy layer of socarrat (the crispy rice layer at the bottom of the paella). Simply transfer the paella to the air fryer for a few minutes to get that perfect crunchy finish.

Tips and Suggestions 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.

Classic Black Rice Paella Recipe

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.

Cooking Time

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

Variations for Black Rice Paella

Black Paella with Aioli and Paprika

This version is made with succulent seafood and rich squid ink, creating a dramatic black paella, complemented by creamy aioli and smoked paprika.

Squid ink paella (Arroz negre) with aioli and paprika spanish olive oil recipe

Black Paella with Salmon

This version is made with tender salmon fillets, infused with saffron and squid ink, delivering a flavorful twist on traditional paella.

Middle Eastern Black Rice Paella

Black Paella with Calamari

This version is made with fresh calamari, combined with flavorful squid ink and aromatic spices, resulting in a stunning and savory black paella.

Spanish Black Rice with Calamari

Black Paella with Monkfish

This version is made with succulent monkfish, enriched by rich squid ink and traditional spices, creating a deep, flavorful black paella.

Black Rice Paella with Monkfish Recipe

Vegan Black Paella

This version is made with vibrant seasonal vegetables, infused with squid ink alternatives and aromatic spices, resulting in a deliciously rich vegan black paella.

Lazy vegan black Paella

Black Paella with Artichokes, Peppers and Spinach

This version is made with tender artichokes, sweet bell peppers, and fresh spinach, combined with squid ink for a strikingly flavorful black paella.

Black rice paella with artichokes, peppers and spinach

Black rice with cuttlefish

This version is made with savory cuttlefish and bomba rice, cooked to perfection in a rich, briny broth for a delightful black rice dish.

Black rice with cuttlefish

Black Paella Recipe Review

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