Valencian Black Rice Paella Recipe
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Here is the recipe for our favourite type of paella - valencian paella with black rice!
Valencian Paella Ingredients
(serves 3)
- Bomba Pallella Rice - 300g
- Sepia x 1
- Prawn 250g
- Onion x 1 medium
- Tomato x 2
- Garlic clove x 2
- Italian green pepper - 50g
- Fish stock
- White wine 100ml
- Extra virgin olive oil
- Cuttlefish or squid ink - 3 sachets
How to Make Black Rice
Difficulty: Easy
Total time: 37 minutes
(Prep 20 minutes / Cooking 17 minutes / Rest 5 minutes)
- Chop the onion, pepper, tomato, and garlic into very fine pieces.
- Peel the prawns and set aside.
- In a paella pan, add a splash of extra virgin olive oil, and when it is hot, sauté the previously chopped cuttlefish for five minutes.
- Add the onion and green pepper, stir and cook for five minutes.
- Add the garlic and prawns, sauté for a few minutes and finally add the chopped tomato.
- Add a little of Kostas Flower of Salt and cook for five minutes.
Making The Valencian Paella
- Remove the prawns and set them aside for the end of the preparation.
- Dilute the inks in a small glass with two tablespoons of hot water and add to the pot.
- Add the rice and let it fry, stirring constantly, for about two minutes.
- Add the white wine and let it evaporate.
- Cover the rice with half of the broth and let it boil, allowing it to cook over high heat for ten minutes.
- Then add the rest of the broth, lower the heat, and continue cooking over medium heat for another seven minutes.
This time is a guideline and how well done the paella is depends on factors such as the type of rice and the heat used. So, it is advisable to test the rice in the final minutes.
With just a couple of minutes to go, add the prawns and turn up the heat to finish evaporating the broth.
Before serving, let the paella rest for five minutes, covering it with a clean cloth.
If you like this recipe, why not check out our recipe blog for more like this!