Spanish Black Rice with Pan-Roasted Prawns and Green Olives: Arroz Negro Recipe

Name: Spanish Black Rice with Pan-Roasted Prawns and Green Olives: Arroz Negro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups fish or shrimp stock; 2 1/2 tablespoons squid ink; 5 tablespoons Spanish olive oil; 1 medium yellow onion, finely chopped; 3 garlic cloves, finely chopped; 2 medium tomatoes, seeded and finely chopped; 2 teaspoons Spanish paprika; Sea salt and freshly ground black pepper; 2 cups Spanish short grain rice; 2 pimentos, chopped; 6 pitted green olives, smashed; 1/4 cup finely chopped flat-leaf parsley; 1/2 lemon, juiced; Pan Roasted Prawns, recipe follows; 2 pounds giant prawns, with heads and shells on; 1/2 cup extra-virgin olive oil; 2 teaspoons Spanish paprika; 2 garlic cloves, crushed; 1/2 lemon, sliced thinly; Sea salt and freshly ground black pepper

Servings: persons

6 cups fish or shrimp stock
2 1/2 tablespoons squid ink
5 tablespoons Spanish olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 medium tomatoes, seeded and finely chopped
2 teaspoons Spanish paprika
Sea salt and freshly ground black pepper
2 cups Spanish short grain rice
2 pimentos, chopped
6 pitted green olives, smashed
1/4 cup finely chopped flat-leaf parsley
1/2 lemon, juiced
Pan Roasted Prawns, recipe follows
2 pounds giant prawns, with heads and shells on
1/2 cup extra-virgin olive oil
2 teaspoons Spanish paprika
2 garlic cloves, crushed
1/2 lemon, sliced thinly
Sea salt and freshly ground black pepper

1
Combine the stock and squid ink in a saucepan and place over medium-low heat, stir to combine.
2
Heat 3 tablespoons of the olive oil in a wide shallow skillet or paella pan over medium heat.
3
Make a sofrito by sauteing the onion, garlic, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld, about 10 minutes.
4
Sprinkle with the paprika, salt and pepper.
5
Fold in the rice, stirring to coat the grains.
6
Pour in the hot, black stock and give it a stir.
7
Reduce the heat to low and cook until the liquid is absorbed, about 10 minutes; season with salt and pepper.
8
Do not cover or constantly stir like risotto.
9
Mix the pimentos, olives, parsley, lemon juice, and remaining 2 tablespoons of oil together in a small bowl.
10
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.
11
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.
12
Toss the prawns so they are coated with all the good stuff and marinate for 5 minutes to 2 hours in the refrigerator.
13
Place a large skillet over medium-high heat and coat with a couple of tablespoons of olive oil.
14
When the oil is hot, pull the prawns out of the marinade and toss them into the pan.
15
Saute for 3 minutes on each side until the shells are red and charred.
16
Serve the prawns with the Spanish black rice.

1349

kcal

Calories

Fat

124

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 6 cups fish or shrimp stock, 2 1/2 tablespoons squid ink, 5 tablespoons Spanish olive oil, 1 medium yellow onion, finely chopped, and more.

Yes, Spanish Black Rice with Pan-Roasted Prawns and Green Olives: Arroz Negro falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Black Rice with Pan-Roasted Prawns and Green Olives: Arroz Negro

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