Name: Arroz Negro With Vegetarian Squid
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 cup black rice; 1 onion, finely chopped; 3 cloves of garlic, minced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 zucchini, sliced; 1 cup cherry tomatoes, halved; 1 can of vegetarian squid rings; 4 cups vegetable broth; 1 teaspoon smoked paprika; 1 teaspoon saffron threads; Salt and pepper to taste; Olive oil for cooking; Fresh parsley for garnish

Instructions

In a large skillet or paella pan, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
Stir in the diced red and yellow bell peppers, along with the sliced zucchini. Cook for a few minutes until the vegetables start to soften.
Add the black rice to the skillet and toast it for a couple of minutes, stirring constantly to prevent burning.
Pour in the vegetable broth, smoked paprika, and saffron threads. Season with salt and pepper to taste. Stir well to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let the rice simmer for about 30-40 minutes, or until the rice is cooked through and has absorbed the liquid.
Meanwhile, in a separate pan, heat a bit of olive oil over medium-high heat. Add the cherry tomatoes and cook until they start to soften.
Add the vegetarian squid rings to the pan and sauté for a few minutes until heated through.
Once the rice is cooked, gently fold in the cooked cherry tomatoes and vegetarian squid rings, distributing them evenly throughout the dish.
Remove the skillet from the heat and let it sit, covered, for a few minutes to allow the flavors to meld together.
Serve the Arroz Negro with Vegetarian Squid hot, garnished with fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

You may have missed