Paella Negra Recipe, Spanish dish na magugustuhan ng buong pamilya

Paella Negra, also known as Arroz Negre, is a dish that originated in Valencia, Spain. Basically, ang ingredients nito ay rice at squid (pusit). The black color, of course, comes from the squid ink.

Mababasa sa artikulong ito:

• Sangkap sa paggawa ng Paella Negra
• Paraan ng pagluluto ng Paella Negra

Ayon sa tradisyon sa Valenicia, ang paella ay niluluto over an open fire. Magsisiga using twigs ng pine trees, pine cones, and small logs of wood, at sa ibabaw nito ilalagay ang paellera na siyang paglulutuan ng paella. Ang usok mula sa siga ay nagdudulot ng aroma that infuses the dish.

The word paella comes from the Valencian language which means frying pan. This pan is referred to as paellera–malapad na bilog na kawali na flat at mababaw and depth. This wide flat bottom allows a lot of surface to cook the rice in. Ang paellera ay gawa sa polished or coated steel at may dalawang handles sa magkabilang gilid.

Also, traditionally ay kinakain ito strait out of the pan at hindi na inilalagay sa plato. Family members and guests will hold his or her own fork at sabay-sabay silang kukuha ng mouthful of the delicious dish.

Ang masarap na parte ng paella na paboritong kainin ng Valencia natives ay yung namuong malutong na kanin na nasa bottom ng paellera na ang tawag nila ay socarrat—kumbaga sa atin ito ‘yung nagtutong na kanin na hindi sunog.

Kaya some recipes call for paella to be covered and left untouched for up to ten minutes after cooking. Here is a Paella Negra recipe you might want to give a go.

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Paella Negra Recipe

Mga Sangkap (Ingredients):

• 2 pirasong malalaking pusit
• 3 chicken bouillon cubes
• 12 cups tubig
• 3 kutsarang olive oil
• 3 pieces chorizo de bilbao
• 2 malaking sibuyas na puti, finely chopped
• 8 butil ng bawang, minced
• Pinch of red pepper flakes
• 3 cups arborio rice or Japanese rice
• 1 can whole peeled or crushed tomatoes
• Salt and pepper to taste Lemon wedges
• 10-12 pieces steamed mussels (tahong)
• 2 hard-boiled eggs, sliced
• 8-10 pieces large prawns, steamed, peeled, sliced lengthwise
• 1 bunch kintsay (parsley), chopped

Paraan ng Pagluluto nge  (Procedure):

1. Hugasan ang pusit. Maingat na alisin ang ink sack. Ilagay ang black liquid sa bowl. Set aside.
2. Hiwain ang pusit into ring chunks. Hiwain ang tentacles into inch long pieces. Itabi muna.
3. Boil water in a pot. Add chicken cubes. Tunawin. Stir. This will be used as chicken stock.
4. Painitin ang paellera. Lagyan ng olive oil. Tilt pan at siguraduhin na may mantika ang buong bottom ng pan.
5. Iprito ang chorizo de bilbao hanggang sa lumabas ang mapulang mantika nito. Using a slotted spoon, hanguin ang chorizo. Itabi muna.
6. Ilagay ang sibuyas at lutuin hanggang maging translucent.
7. Pagkatapos ilagay din ang bawang and cook until it turns light golden brown.
8. Ilagay ang bell peppers. Haluin.
9. Ilagay ang pusit and cook for a few minutes or just until tender. Do not overcook.
10. Gamit ang tong or slotted spoon, hanguin ang malambot nang pusit. Set aside.
11. Ilagay ang bigas. Haluin until the grains are coated with oil.
12. Ilagay ang crushed tomatoes. Unti-unting ilagay ang 5 cups ng mainit na chicken stock habang patuloy na hinahalo hanggang
    ma-absorb ng bigas ang liquid. Cook the rice
    risotto style.
13. Marahang ibuhos ang squid ink at patuloy na haluin habang unti-unting inilalagay ang remaining chicken stock.
14. Ilagay ang pusit na niluto earlier. Haluin until well incorporated into the rice. Season with salt and pepper. Stir every now and then until the rice is well-cooked.
15. On top of the cooked paella, arrange mussels, egg slices, steamed prawns.
16. Serve with lemon wedges on the side and sprinkle with chopped parsley. Enjoy!