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Ingredients (4 servings):
- 1 can squid in its ink
- 200 g short grain rice
- 1 litre hot fish stock
- a few large prawns
- 1 red pepper
- 1 onion
- 3 garlic cloves
- 1 tablespoon sweet pimenton (Spanish smoked paprika)
- 4-6 tablespoons canned chopped tomatoes
- a few tablespoons extra virgin olive oil
- 1 stalk green garlic (or green onion)
- a handful of Spanish fried almonds
- Chop the red pepper.
- Chop the onion.
- Chop the garlic.
- Slice the green part of the green garlic.
- Heat the olive oil and fry the chopped onions and peppers, over medium-low heat, for about 10 minutes until caramelised.
- Add the garlic and the pimenton, fry for another minute, stirring.
- Add the chopped tomatoes and cook for 2 minutes.
- Add the rice, and stir to coat with the pan’s content for a few minutes.
- Add the fish stock and the canned squid with its ink.
- Cook, stirring from time to time, over low heat until the liquid is absorbed and the rice is cooked, for about 20-30 minutes.
- Meanwhile, cook the prawns in a different pot in salted water for a few minutes.
- Serve the arroz negro, while hot, topped with cooked prawns, green onion slices and a few Spanish fried almonds.
Ingredients (6 servings):
- 500 g beef tripe precooked and sliced
- 500 g beef meat and bones (prepackaged soup mix)
- 3 carrots
- 1/2 celery root
- a bunch of parsley leaves
- 1/2 teaspoon marjoram
- 6-10 whole allspice berries
- 10 os so whole black peppercorns
- 2 bay leaves
- 1 tablespoon hot paprika (I used a chilli pepper)
- 1 tablespoon sweet paprika
- 6 ounces tomato paste
- salt to taste
- Julienne the carrots and half of the celery root.
- Chop the parsley leaves.
- Cut the beef meat into large cubes.
- Place the tripe and the beef soup meat and bones with enough water to cover in a large soup pot. Season with plenty of salt.
- Bring to boil and then reduce heat and simmer over medium heat for 1-2 hours, until tripe is cooked.
- Add the bay leaves, black peppercorns, chilli pepper, sweet paprika, tomato paste, allspice and marjoram.
- Add the carrot sticks, celery root sticks and broth, or water to cover them all. Bring to boil and simmer until vegetables are tender.
- Add the chopped parsley leaves and cook for 2 more minutes.
- Serve hot with some extra chopped parsley on top.
- In Polish, tripe soup is known as flaki zupa (FLAH-kee) or just flaczki (FLAHTCH-kee), which also literally means “guts.” Typically, Polish tripe soup is made with beef tripe and is considered one of the national soups of Poland, especially since it is touted to have been eaten by King Władysław II Jagiełło.
While recipes vary by region, in addition to beef tripe, vegetables, beef broth, and marjoram are included and sometimes tomatoes or tomato paste, and other spices are added. Some versions feature a clear broth, while others are creamed. This recipe is made in the Warsaw style (flaki po Warzawsku).