INGREDIENTS
- 1 cup fragrant rice, soaked with water
- 1 cup malagkit rice, soaked with water
- 1/2 kilo medium size shrimp, shelled blanched
- 3 pcs. big size squid, blanched, cut into rings
- 3 ink sacks from the squid, diluted in 1/2 cup water
- 4 pcs. medium size crabs, cooked, cut in half
- 1/2 kilo clams and/or mussels, boiled
- 1 pc. chorizo, sliced diagonally
- 1 red bell pepper, cut into strip
- 1/2 head garlic, chopped
- 1 medium size onion, chopped
- 1 pc. roasted bell pepper, chopped
- 1 cup tomato sauce
- 1/2 cup green peas, boiled
- cooking oil
- salt and pepper
- lemons cut into wedges
- 3 hard boiled eggs, cut into wedges
INSTRUCTIONS
- In a big pot fry chorizo until it start to sizzle, set aside.
- Sauté garlic and onion, add in tomato and roasted bell pepper stir cook for 2-3 minutes.
- Add 1/2 cup of water, continue to stir cook until most of the liquid has evaporated and turn into an oily thick sauce.
- Add in chorizo, squid ink, fragrant rice and malagkit stir until rice is coated and infused with the sauce and tinted with the black ink.
- Add 3-4 cups of water and cook rice stirring occasionally add more water as necessary.
- When done stir in green peas and arrange seafood on top. Cover and leaving the rice to finish cooking in the steam for 30 to 45 minutes.
- Transfer black paella in a platter, arrange seafood on top, drizzle with lemon juice and garnish with wedges of hard boiled eggs.
Credits to: overseaspinoycooking.com/2008/07/pinoy-black-paella-arroz-negra.html
