Arroz Negro - (Black Rice W Shellfish & Garlic Mayonnaise)

Recipe Ingredients

16 cups	3792ml	Shrimp (abt 1 lb) (large)
1 1/2 lbs	681g / 24oz	Calamari
1/2 lb	227g / 8oz	Cockles or manila clams
1 lb	454g / 16oz	Mussels
6 tablespoons	90ml	Extra-virgin olive oil
1 tablespoon	15ml	Spanish onion - cut 1/4" dice (large)
2		Red bell peppers - cut 1/4" dice
8		Garlic cloves - thinly sliced
2 tablespoons	30ml	Spanish paprika
2 tablespoons	30ml	Squid ink (available in specialty stores)
3 cups	480g / 16oz	Short-grain rice
8 cups	1896ml	Fish stock - homemade, canned or cubes
2 cups	125g / 4.4oz	Chopped fresh tomatoes
1 cup	237ml	Sliced scallions
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Ajo aceite garlic mayonnaise - see * note

Recipe Instructions

Peel shrimp, clean calamari and slice into 1/4-inch rings. Scrub cockles and debeard and scrub mussels. Set all shellfish aside.

In an 18-inch to 22-inch paella pan, heat olive oil until smoking. Add onion, peppers, garlic and paprika and cook until softened, about 6 to 8 minutes. Add squid ink and rice and continue to cook, about 3 to 4 minutes.

Add fish stock and bring to a boil. Arrange fish in pan and continue to cook, not stirring, for 18 to 20 minutes, or until rice is tender and liquid is absorbed. Stir in tomatoes and scallions and season with salt and pepper. Serve with Ajo Aceite.

Hints

Note: See the "Ajo Aceite - (Garlic Mayonnaise For Rice)" recipe which is included in this collection.

Source:
MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A39)

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