Black paella with shrimps
4 servings
35 minutes
Black paella with shrimp is a gastronomic masterpiece of Spanish cuisine, filled with a sea aroma and delicate textures. Its history traces back to Valencia, where paella became a symbol of culinary art. Squid ink not only colors the dish a rich black but also gives it a unique deep flavor that highlights the freshness of seafood. Tender shrimp, squid, and mussels create a rich symphony of flavors complemented by silky rice infused with garlic and fish broth aroma. The dish is garnished with green peas, adding fresh notes. Black paella pairs perfectly with white wine and will be the highlight of any celebration, impressing guests with its elegance and richness. It's not just food — it's a true culinary journey to the Mediterranean shores!
1
Pour olive oil into a wide, flat paella pan, crush a garlic clove with the flat side of a knife, and add it to the oil.
- Olive oil: 2 tablespoons
- Garlic: 1 clove
2
Sauté mussels, cuttlefish, and sliced squid with garlic for about thirty seconds. Remove the seafood from the pan and set aside, then sauté shrimp in the same oil for half a minute.
- Mussels: 100 g
- Cuttlefish: 100 g
- Squid: 120 g
- Shrimps: 4 pieces
3
Remove the shrimp from the pan, return the other seafood, pour in the broth, and add the ink.
- Shrimps: 4 pieces
- Fish broth: 700 ml
- Cuttlefish ink: 5 g
4
When the broth boils, add the rice and carefully remove all rice grains from the mussel shells to prevent rice from getting inside.
- Rice is the bomb: 160 g
5
Boil the entire mass over high heat, then reduce the heat and leave the rice undisturbed for ten to fifteen minutes until it absorbs all the liquid.
6
A couple of minutes before it's ready, sprinkle the paella with green peas, carefully add the shrimp - and try to ensure that the shrimp do not turn black but retain their color.
- Canned green peas: 20 g
- Shrimps: 4 pieces