Paella Negra
This recipe is a celebration of seafood paella. The squid ink is the unexpected yet, fulfilling taste to the summer delights.
1 lbs mussels
18 clams
14 shrimp
2 baby squid
2 – 4g squid ink packets
1 /2 sweet onion, minced
10 shishito peppers, pan–roasted
4 garlic gloves, finely diced
1 cup white wine
3 tablespoons dry sherry
¼ cup plum tomatoes, diced
1 carrot, cut to small cubes
3 sprigs fresh thyme
¼ tablespoon saffron
2 cups Arroz Cebolla, short grain rice Valencia Rice.
salt to taste
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Stir in the diced garlic, season with 1 teaspoon kosher salt and cook until translucent for 2 minutes, and add the mussels, the shrimp peels and 1 tablespoon diced parsley. Mix well and cook them for 2 minutes. Add 1 cup white wine and cook until the mussels open. Gently transfer the mussels to a bowl and add the clams to the broth. Cook them…
Find the full recipe at the September issue of MAZA Cooking Journals available at the iTunes store.
