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Black rice paella with seafood

Comunidad Valenciana

Black rice paella with seafood

You’ve probably tasted a traditional Valencian paella but did you know that there are a lot of variants of this universally loved dish? Try this black rice paella with fresh seafood for something a little different.

Serves

6

Preparation time

5 minutes

Cooking time

45 minutes

Allergens

Ingredients

  • 3 tbsp La Española Mild & Light Olive Oil
  • 75 g cubed chorizo
  • 1 onion, chopped 
  • Salt and freshly ground black pepper
  • ½ tsp saffron
  • 1 tsp smoked sweet paprika 
  • ½ tsp smoked hot paprika
  • 2 large fresh tomatoes on the vine, chopped 
  • 2 cloves garlic, chopped
  • 650-700ml fish stock
  • 250g black rice, soaked in cold water for 30 minutes, then drained
  • 1 sprig fresh rosemary
  • 200g jarred red capsicum, drained and roughly chopped
  • 150g green beans, sliced 
  • 18 mussels, cleaned
  • 12 large prawns
  • 150g green beans, sliced thinly
  • 150g calimari rings

To serve:

  • 1 tbsp freshly chopped flat- leaf parsley
  • 1 tbsp La Española Extra Virgin Olive Oil Medium Flavour
  • Lemon wedges

Directions

  1. Heat the olive oil in a paella pan or large frying pan over a medium-high heat and fry the chorizo and onion with a pinch of salt for 5 minutes. 
  2. Stir in the saffron and both types of paprika, cook for 1 minute, then add the chopped tomatoes and garlic. 
  3. Add the rice and capsicums and stir to coat, then pour in the stock. Bring to the boil, then add the herbs and plenty of seasoning. 
  4. Reduce the heat and simmer for 20 minutes, stirring once or twice. 
  5. Cover with two sheets of thick foil, then continue to simmer for another 10 minutes until the rice is almost completely tender (it will retain a nutty texture). 
  6. Stir in the mussels and prawns, cover and cook until the prawns have turned pink and the mussels have opened (throw away any mussels that haven’t opened), adding extra stock if needed. 

  7. Stir in the green beans and calimari rings and cook for 5 minutes. Take off the heat and leave to rest for 5 minutes. Scatter some parsley over the top.

  8. Serve drizzled with the Extra Virgin Olive Oil Medium Flavour and lemon wedges.

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