Arroz Negro (Black Rice With Shellfish And Garlic Mayonnaise) Recipe

• 16 lrg Shrimp - (abt 1 lb)
• 1 1/2 lb Calamari
• 1/2 lb Cockles or possibly manila clams
• 1 lb Mussels
• 6 Tbsp. Extra-virgin extra virgin olive oil
• 1 lrg Spanish onion cut 1/4" dice
• 2 x Red bell peppers cut 1/4" dice
• 8 x Garlic cloves thinly sliced
• 2 Tbsp. Spanish paprika
• 2 Tbsp. Squid ink (available in specialty stores)
• 3 c. Short-grain rice
• 8 c. Fish stock, homemade, canned or possibly cubes
• 2 c. Minced fresh tomatoes
• 1 c. Sliced scallions Salt to taste Freshly-grnd black pepper to taste
• 1 x recipe Ajo Aceite Garlic Mayonnaise see * Note

1. Peel shrimp, clean calamari and slice into 1/4-inch rings.
2. Scrub cockles and debeard and scrub mussels.
3. Set all shellfish aside.
4. In an 18-inch to 22-inch paella pan, heat extra virgin olive oil till smoking.
5. Add in onion, peppers, garlic and paprika and cook till softened, about 6 to 8 min.
6. Add in squid ink and rice and continue to cook, about 3 to 4 min.
7. Add in fish stock and bring to a boil.
8. Arrange fish in pan and continue to cook, not stirring, for 18 to 20 min, or possibly till rice is tender and liquid is absorbed.
9. Stir in tomatoes and scallions and season with salt and pepper.
10. Serve with Ajo Aceite.
11. This recipe yields 8 servings.

shrimp, calamari, manila clams, mussels, extravirgin extra virgin olive oil, onion, red bell peppers, garlic, spanish paprika, shortgrain rice, stock, fresh tomatoes, scallions salt, recipe ajo

Taken from cookeatshare.com/recipes/arroz-negro-black-rice-with-shellfish-and-garlic-mayonnaise-69625 (may not work)