Black Paella with Squid, Mussels, and Peas

Name: Black Paella with Squid, Mussels, and Peas (Arros Negre)
Yield: Serves 6 as a first course, 4 as a main course
Cuisine: Spanish
Ingredients: ½ pound medium-size shrimp, shrimp and deveined Coarse salt (kosher or sea); 5 tablespoons extra-virgin olive oil; ½ cup minced fresh flat-leaf parsley; 12 large garlic cloves, crushed with a garlic press; ½ pound medium-size shrimp, shrimp and deveined Coarse salt (kosher or sea); ½ pound medium-size shrimp, shrimp and deveined Coarse salt (kosher or sea); ½ pound medium-size shrimp, shrimp and deveined Coarse salt (kosher or sea); ½ pound medium-size shrimp, shrimp and deveined Coarse salt (kosher or sea); About 4½ cups Shrimp Shell Stock, or 3½ cups clam juice diluted with 1 cup water (more if using bomba rice); About 4½ cups Shrimp Shell Stock, or 3½ cups clam juice diluted with 1 cup water (more if using bomba rice); 1 dried ñora pepper or ancho chile, stemmed, seeded, and torn into pieces; 1 dried ñora pepper or ancho chile, stemmed, seeded, and torn into pieces; 12 large garlic cloves, crushed with a garlic press; 5 to 6 packets (each 4 grams/.14 ounce) squid ink (Note); About 4½ cups Shrimp Shell Stock, or 3½ cups clam juice diluted with 1 cup water (more if using bomba rice); About 4½ cups Shrimp Shell Stock, or 3½ cups clam juice diluted with 1 cup water (more if using bomba rice); 2 large ripe tomatoes, cut in half and grated on a box grater, skins discarded; 1½ cups short- to medium-grain rice; ½ pound cleaned squid, bodies cut into ½-inch dice, tentacles chopped, if large; ½ pound cleaned squid, bodies cut into ½-inch dice, tentacles chopped, if large; ¾ cup fresh peas, or 1 cup frozen peas, thawed; Allioli or Roasted Garlic Allioli, for serving; 12 mussels, scrubbed and debearded right before cooking; ¾ cup fresh peas, or 1 cup frozen peas, thawed

Arros Negre

Preparation info

Serves
6
as a first course

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

For sheer drama, few dishes can beat the sensational Spanish seafood paellas tinted jet black with squid ink. Enjoyed along Spain’s eastern coast from Catalonia to Alicante, black paellas are pretty easy to make at home, provided you can get your hands on packets of squid ink, which will save you the trouble of extracting your own. As the intensity of the ink varies, you’ll need to use enough to color the broth completely black (otherwise the color of the finished dish will be gray). Serve

Ingredients

Europe
Spain
Alicante
Fish course
Starter
Pescatarian
Mediterranean
Catalonia
Gluten-free

Ingredients

Method