Arroz Negro Recipe

Instructions

1. Step 1

   First prepare the bisque. Heat the olive oil in a large pan over a medium heat. Caramelise the prawns for a few minutes, then add the tomato purée | Ingredients: 3 1/2 fl oz of olive oil , 2 1/4 lb of prawns , 14 1/8 oz of tomato purée

2. Step 2

   Cook for a few minutes, then add the alcohol and cook until it evaporates | Ingredients: 1/2 pint of sherry, ideally La Gitana Manzanilla sherry , 6 3/4 fl oz of brandy

3. Step 3

   Add the vegetables and cook them for 10 minutes, or until very soft, over a low heat | Ingredients: 2 shallots, peeled and roughly chopped , 3 large carrots, peeled and roughly chopped , 1 large leek, roughly chopped , 1 celery stick, roughly chopped , 1 bulb of fennel, roughly chopped

4. Step 4

   Add the 4 litres of water and the bay leaf, then simmer for 20 minutes | Ingredients: 8 1/2 pints of water , 2 bay leaves

5. Step 5

   Remove from the heat and set aside to infuse for 30 minutes, then pass the bisque through a sieve

6. Step 6

   While the bisque infuses, make the alioli. Preheat the oven to 180°C

7. Step 7

   Slice across the head of garlic just a little from the top to expose the inside of the garlic cloves | Ingredients: 1 head of garlic, plus 1/3 garlic clove

8. Step 8

   Drizzle the head of garlic with olive oil and season it with salt and pepper | Ingredients: olive oil, for cooking , salt and pepper

9. Step 9

   Cook the garlic for 20–25 minutes until the cloves are nice and soft. Set aside to cool

10. Step 10

    Squeeze the cooled roasted garlic cloves out of their skins

11. Step 11

    Blend the roasted garlic to a paste with the raw garlic. Add the egg and yolks and blend again to combine | Ingredients: 1/3 large egg , 2/3 egg yolk

12. Step 12

    Whisk together the Arbequina and pomace olive oils together | Ingredients: 5 1/2 fl oz of arbequina olive oil , 5 1/2 fl oz of olive pomace oil

13. Step 13

    Very slowly drizzle the oils into the blender whilst it’s running, to emulsify them into mayonnaise

14. Step 14

    Season the alioli with the lemon juice and salt and pepper to taste | Ingredients: 1/3 lemon, juiced

15. Step 15

    Heat a pan over a medium heat and add a dash of olive oil. Cook the shallot for 5 minutes, making sure it doesn’t take on any colour | Ingredients: 3 1/2 oz of shallots, finely chopped , olive oil, for cooking

16. Step 16

    Add the rice and cook, stirring constantly, until it changes from opaque white to more translucent and then back to white again | Ingredients: 1 1/8 lb of Calasparra paella rice

17. Step 17

    Add the white wine and reduce until the alcohol has cooked off | Ingredients: 5 1/16 fl oz of white wine

18. Step 18

    Add a bit of bisque and stir, then keep stirring and adding bisque until the rice starts to soften. You should need about 2 litres of bisque. Remove from the heat while the rice is still slightly undercooked

19. Step 19

    For the fondo, heat up a pan over a high heat, then add a dash of olive oil

20. Step 20

    Add the cuttlefish and cook until it loses all of its water, stirring if necessary | Ingredients: 1 1/8 lb of cuttlefish, cut into small pieces

21. Step 21

    Add the spring onion and cook for 5 minutes with the cuttlefish. Season with salt and pepper then finish with some parsley | Ingredients: 2 bunches of spring onions, washed and julienned , salt and pepper , 1/3 oz of fresh parsley

22. Step 22

    To finish, heat up a tablespoon of oil in the pan, then add the rice and cook until it's warmed through

23. Step 23

    Add all the fondo to the rice, along with the squid ink and a few ladles of bisque | Ingredients: 1 tbsp of squid ink

24. Step 24

    Cook the rice, stirring regularly, until it is tender and cooked through, adding more bisque as necessary

25. Step 25

    Drizzle in some arbequina olive oil and season to taste with salt and pepper | Ingredients: arbequina olive oil, to finish

26. Step 26

    Serve garnished with the alioli, parsley and a sliver of dried chilli | Ingredients: 1 1/16 oz of fresh parsley , salt and pepper