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A good recipe for paella but this time using black rice.It's a take on the paella negra wich uses liquid ink.It will have a nutty flavor but with none of the black ink smearing your teeth and mouth after.
Ingredients:
1 kilo chicken, cut into serving pieces
salt, divide into 1/2 tablespoon and 1 tablespoon portions
1 tablespoon pepper, divide into 2 portions
1 chicken giblet
8 cups water
1 cup chopped onions, divide into 2 portions
1 1/2 cups onion leeks, white part only, cut into strips
1 stalk celery, cut into strips
1/4 kilo shrimps
6 large tomatoes, peeled, seeded and crushed
2 cups black rice, uncooked and washed
12 clams
1/2 kilo squid, cut into rings and boiled about 45 seconds
1 cup frozen green peas, thawed
How to:
Season chicken with 1/2 tablespoon of the salt and 1/2 teaspoon of the pepper.Set aside.
In a stewing pan, place the chicken giblet, water and remaining salt and pepper.Add 1/2 cup of the onions, the leeks, celery, and garlic.Bring to a boil and simmer for one hour.
Preheat oven to 425 degrees F
In an oven-safe pan or paellera, heat the olive oil.Fry the chicken pieces until golden brown.Drain and set aside.
In the same pan, add the chorizo, red and green bell peppers, shrimps, and remaining onions.Cook, uncovered, for 5 to 6 minutes.
Add tomatoes and cook for another 5 minutes.
Pour rice grains into the same pan or paellera and mix everything together.Place browned chicken pieces on top, and then arrange the clams on top of rice mxture.
Strain the giblet stock and pour over the rice mixture.Cover the pan or paellera with aluminium foil and place in the preheated oven.
Bake for 30 minutes or until the rice is cooked.Add squid and green peas and return to oven for another 5 minutes.Turn oven off and leave paellera in the oven for 10 minutes so the rice finishes swelling.Serve warm.
Posted 11th March 2014 by Pipos Petre
Labels: Black rice paella bucatari 5 stele recipe recipes
Foto can be found here: [You must be registered and logged in to see this link.]
A good recipe for paella but this time using black rice.It's a take on the paella negra wich uses liquid ink.It will have a nutty flavor but with none of the black ink smearing your teeth and mouth after.
Ingredients:
1 kilo chicken, cut into serving pieces
salt, divide into 1/2 tablespoon and 1 tablespoon portions
1 tablespoon pepper, divide into 2 portions
1 chicken giblet
8 cups water
1 cup chopped onions, divide into 2 portions
1 1/2 cups onion leeks, white part only, cut into strips
1 stalk celery, cut into strips
1/4 kilo shrimps
6 large tomatoes, peeled, seeded and crushed
2 cups black rice, uncooked and washed
12 clams
1/2 kilo squid, cut into rings and boiled about 45 seconds
1 cup frozen green peas, thawed
How to:
Season chicken with 1/2 tablespoon of the salt and 1/2 teaspoon of the pepper.Set aside.
In a stewing pan, place the chicken giblet, water and remaining salt and pepper.Add 1/2 cup of the onions, the leeks, celery, and garlic.Bring to a boil and simmer for one hour.
Preheat oven to 425 degrees F
In an oven-safe pan or paellera, heat the olive oil.Fry the chicken pieces until golden brown.Drain and set aside.
In the same pan, add the chorizo, red and green bell peppers, shrimps, and remaining onions.Cook, uncovered, for 5 to 6 minutes.
Add tomatoes and cook for another 5 minutes.
Pour rice grains into the same pan or paellera and mix everything together.Place browned chicken pieces on top, and then arrange the clams on top of rice mxture.
Strain the giblet stock and pour over the rice mixture.Cover the pan or paellera with aluminium foil and place in the preheated oven.
Bake for 30 minutes or until the rice is cooked.Add squid and green peas and return to oven for another 5 minutes.Turn oven off and leave paellera in the oven for 10 minutes so the rice finishes swelling.Serve warm.
Posted 11th March 2014 by Pipos Petre
Labels: Black rice paella bucatari 5 stele recipe recipes
