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Spanish Black Rice with Pan-Roasted Prawns and Green Olives: Arroz Negro (Tyler Florence) Recipe

Spanish Black Rice with Pan-Roasted Prawns and Green Olives: Arroz Negro (Tyler Florence) Recipe

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Spanish Black Rice with Pan-Roasted Prawns and Green Olives: Arroz Negro (Tyler Florence)

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Ingredients:

Serving

6 cups fish or shrimp stock
2 1/2 tbsp squid ink
5 tbsp spanish olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 medium tomatoes, seeded and finely chopped
2 tsp 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 lb giant prawns, with heads and shells on
1/2 cup extra-virgin olive oil
2 tsp spanish paprika
2 garlic cloves, crushed
1/2 lemon, sliced thinly
sea salt and freshly ground black pepper

Directions:

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.
Pan-Roasted Prawns:
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1167.92 Kcal (4890 kJ)
Calories from fat	663.14 Kcal
		% Daily Value*
Total Fat	73.68g	113%
Cholesterol	1.39mg	0%
Sodium	1467.86mg	61%
Potassium	1583.79mg	34%
Total Carbs	69.88g	23%
Sugars	19.27g	77%
Dietary Fiber	18.1g	72%
Protein	59.12g	118%
Vitamin C	25.3mg	42%
Vitamin A	0.3mg	11%
Iron	5.1mg	28%
Calcium	254.1mg	25%

Amount Per 100 g
Calories	201.25 Kcal (843 kJ)
Calories from fat	114.27 Kcal
		% Daily Value*
Total Fat	12.7g	113%
Cholesterol	0.24mg	0%
Sodium	252.93mg	61%
Potassium	272.91mg	34%
Total Carbs	12.04g	23%
Sugars	3.32g	77%
Dietary Fiber	3.12g	72%
Protein	10.19g	118%
Vitamin C	4.4mg	42%
Vitamin A	0.1mg	11%
Iron	0.9mg	28%
Calcium	43.8mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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