Black Rice

Peel and chop the garlic, the onion and the green bell pepper and fry them in the hot paella pan with olive oil.

Crush the tomato together with the ñora and add them to the previous sauce. Let it cook for a few minutes, add the paprika and stir.

Now all that's left to do is to put the shrimp on the rice and brag about how well it turned out!

Clean the squid (it is better to leave the skin on) and cut them in pieces neither too big nor too small. Do the same with the monkfish and add it to the paella pan.

Next, add the rice and sauté for two or three minutes.

Once sautéed, add the broth. In my case it was homemade and I added the juice from the heads and other remains of the shrimp. If you do it with prepared broth you only have to take the juice from the shrimp leftovers and mix it with the prepared broth.

(To remove the juice from the shrimp, place the heads and others in a pan with olive oil, fry for a few minutes while crushing them, add water, cook for five or six minutes and strain).

When the broth is added it must be hot so as not to cut the cooking of the rice and to incorporate the ink. It is necessary to cover the rice and to place it distributed homogeneously by the paella pan. To test and to rectify of salt if it was necessary.

Now comes the easiest part. Let it cook! I put it on high heat until it starts to boil and then I lower the heat. It usually takes 15 minutes or so. It depends on the rice.

When it is al dente, turn off the heat and cover with a cloth. Let it rest for at least five minutes.

While the rice is resting, grill the shrimp. I do it this way when I have peeled them. If they are unpeeled, I put them in the paella when the rice is five minutes away from being cooked so that they are not overcooked.