Seafood Paella Negra
- 2 to 3 pieces chicken cubes
- 12 cups water
- 2 tablespoons cooking oil
- 3 tablespoons olive oil
- 150 grams chorizo de bilbao
- 2 pieces large-sized onions diced and peeled
- 2 tablespoons garlic minced
- 2 pieces big squid ink sac carefully removed and placed in a bowl, squid flesh sliced into
- rings tentacles sliced into inch pieces
- red pepper flakes as needed
- 3 cups Japanese rice
- 1 can whole peeled or crushed tomatoes
- 1 pack 4 grams prepared squid ink (If using)
- salt and pepper to taste
- lemon wedges garnish
- steamed mussels
- hard-boiled eggs
- steamed prawns
- steamed soft shelled crabs
- aioli sauce optional
- flat leaf parsley for garnishing
Dissolve chicken cubes in water to create a chicken stock.
Oil the paellera and make sure your cover all the surface with oil.
Over medium heat, heat the paellera and add olive oil. Fry chorizo for about 4 minutes or until the “reddish” oil from the chorizo comes out. Remove the fried chorizo from the paellera using a slotted spoon. Set aside.
Using the same pan, sauté onions until aromatic and translucent in color.
Add garlic and continue sautéing for another 20 seconds. Add red bell pepper and squid meat until tender, remove the cooked squid from the pan using again a slotted spoon.
Add Japanese rice and sauté it, until rice grains are coated with the oil.
Add tomatoes and 4 cups of prepared chicken stocks, stir well until chicken stocks is absorbed by the grains, risotto style. Add squid ink and continue stirring and slowly add the remaining chicken stocks. Put back into the paellera the cooked squid and stir. Let the rice cook with occasional stirring, then season with salt and pepper.
Place on top of the cooked paella the steamed mussels, hard boiled eggs, steamed prawns and steamed crabs.
Serve with lemon wedges, drizzle aioli sauce and garnish with flat leaf parsley.
Yield: 8 to 10 servings