Black rice with baby squid, clams, and King Prawns

As a Mediterranean girl, it is very satisfying to go to the fish market and find fresh products, come back home and cook them. This dish is just an example of what happens after my visit to the fishmonger, I bought baby squids, some clams, and King prawns, the best way to make a great dish is to make paella rice with them.

In Spain, paella rice can be made with so many different ingredients, from seafood like squid, paella with meat like chicken or rabbit, mixed paella, crab food paella, black rice paella, paella with lobster, paella with vegetables, and so on, just use the imagination and always respect the product.

What do you need?

✅Paella pan

✅Stockpot

Ingredients for 2 people (multiply the ingredients by 2 for 4 people)

✔ 12 baby squids

✔ 20 clams approximately

✔ 6 King Prawns

✔ 2 plum tomatoes 

✔ 1 garlic clove

✔ 1 tsp Pimenton de la Vera

✔ Squid ink

✔ 150g bomba rice 

✔ 300ml stock

Method:

This method of cooking paella rice will be the same if you want to use different main ingredients. Sauté the main ingredients, reserve them, start a sofrito, add the ingredients all together with the rice, and add the stock and cook. 

The timing of the rice cooking will depend on the type of rice you may use. 

• Clean the baby squid and reserve with kitchen paper. 

• Soak the clams in salted water until it is time to cook them, this way the clams will extract any residues or sand they may have inside.

• Heat at medium temperature the stock in a pot big enough.

• Heat the paella pan with olive oil and start sauteing the King prawns. Just enough for about 2 minutes on each side. Remove when cooked and reserve.

• In the same oil add the whole garlic clove to give some flavor to the oil and then add the tomatoes grated with a bit of salt. Cook for about 8 minutes until gets a brown color and then add the pimentón. Pimentón is a delicate ingredient that is easy to burn so use it carefully. Quickly move the sofrito to the sides of the paella. Now add the baby squids, seasoned with salt, and make sure you have enough oil in the middle of the paella pan. Once cooked mix with the tomato sofrito. 

• Now we add the ink and stir. Finally, add the rice and stir all together.

• Now add the stock very hot into the paella pan. Cook at high temperature for the first 10 minutes and then 8 minutes at medium temperature. Always control that the heat touches all over the paella pan so the rice cooks evenly at the same time on all the pan.

 

👉Tips: Once cooked leave it to rest for 5 minutes. Serve with garlic mayonnaise or allioli.