Recipe - Arroz Negro Black Rice With Shellfish And Garlic Mayonnaise

16 lg Shrimp; (about 1 pound)
1 One half pound Calamari
One half pound Cockles or manila clams
1 pound Mussels
6 tablespoon Extra virgin olive oil
1 lg Spanish onion; in 1/4" dice
2 Red bell peppers; in 1/4"
dice
8 Cloves garlic; thinly cut or sliced up
2 tablespoon Spanish paprika
2 tablespoon Squid ink; (available in
specialty stores)
3 cup Short grain rice
8 cup Fish stock
2 cup Fresh tomatoes; chopped
1 cup Scallions; cut or sliced up

MEDITERRANEAN MARIO #ME1A39 Recipes for #ME1A39 Copyright Mario Batali
1997. All rights reserved.

Peel shrimp, clean calamari and slice into One fourth inch rings. Scrub cockles
and debeard and scrub mussels. Set all shellfish aside.

In an 18 inch to 22 inch paella pan, heat olive oil until smoking. Add
onion, peppers, garlic and paprika and cook until softened, about 6 to 8
minutes. Add squid ink and rice and continue to cook, about 3 to 4 minutes.
Add fish stock and bring to a boil. Arrange fish in pan and continue to
cook, not stirring, for 18 to 20 minutes, or until rice is tender and
liquid is absorbed. Stir in tomatoes and scallions and season with salt and
pepper.

Yield: 8 servings

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 26, 1998