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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.