Spanish Black Rice with Pan-Roasted Prawns and Green Olives: Arroz Negro
Spanish Black Rice with Pan-Roasted Prawns and Green Olives: Arroz Negro might be a good recipe to expand your main course recipe box. This dairy free and pescatarian recipe serves 6. One portion of this dish contains roughly 42g of protein, 35g of fat, and a total of 745 calories. A mixture of paprika, onion, shrimp stock, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the lemon you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes roughly 2 hours and 3 minutes.
Instructions
Combine the stock and squid ink in a saucepan and place over medium-low heat, stir to combine.
Heat 3 tablespoons of the olive oil in a wide shallow skillet or paella pan over medium heat. Make a sofrito by sauteing the onion, garlic, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld, about 10 minutes.
Sprinkle with the paprika, salt and pepper. Fold in the rice, stirring to coat the grains.
Pour in the hot, black stock and give it a stir. Reduce the heat to low and cook until the liquid is absorbed, about 10 minutes; season with salt and pepper. Do not cover or constantly stir like risotto.
Mix the pimentos, olives, parsley, lemon juice, and remaining 2 tablespoons of oil together in a small bowl. Arrange the pan-roasted prawns on the black rice, and sprinkle the olive mixture all over the top; serve directly from the pan at the table.
Make a quick marinade for the prawns by combining them in a bowl with a healthy drizzle of olive oil, the paprika, crushed garlic, lemon slices, salt, and pepper. Toss the prawns so they are coated with all the good stuff and marinate for 5 minutes to 2 hours in the refrigerator.
Place a large skillet over medium-high heat and coat with a couple of tablespoons of olive oil. When the oil is hot, pull the prawns out of the marinade and toss them into the pan.
Saute for 3 minutes on each side until the shells are red and charred.
Serve the prawns with the Spanish black rice.
Recommended wine: Tempranillo, Albarino, Grenache
Spanish works really well with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Torres Sangre de Toro Tempranillo with a 4.2 out of 5 star rating seems like a good match. It costs about 8 dollars per bottle.
Torres Sangre de Toro Tempranillo
A wine full of character and is both powerful and elegant. Delicate floral aromas over a background of very ripe fruit, oak and truffles. Its tannins have a fruity, meaty structure that evolves into velvety touches of smoke and spices acquired during aging.Ideal with meat, paella, and perfect with creamy cheeses.