{"id":974,"date":"2022-07-11T00:02:26","date_gmt":"2022-07-10T23:02:26","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=974"},"modified":"2022-07-11T00:02:47","modified_gmt":"2022-07-10T23:02:47","slug":"arroz-negro","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2022\/07\/11\/arroz-negro\/","title":{"rendered":"Arroz Negro"},"content":{"rendered":"\n<p>This is a dish that I thought I would never taste neither cook as always saw it with more than squid. Until I went to Galicia with friends and one day we ate arroz negro in a restaurant. I didnt see anything that could give me an allergic attack, although I wondered later on the day if they had used fish stock&#8230; but I survived \ud83d\ude42<\/p>\n\n\n\n<p>So based on that experience, I decided to try it myself at some point. And that was today. I found a <a href=\"https:\/\/www.youtube.com\/watch?v=zua2i7PzZOQ\">video<\/a> that matched my expectations of using only squid. I bought a couple of things I missed (nothing special) and already had the squid ink I bought online.<\/p>\n\n\n\n<p>Ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>400g frozen squid rings<\/li><li>1-2 tsp of squid ink (or more)<\/li><li>1 bunch of spring onions chopped<\/li><li>1 pepper chopped: I used an orange one.<\/li><li>2 cloves of garlic chopped (I forgot to add it!)<\/li><li>2 tsp of tomate paste<\/li><li>500m of boiling water with a vegetable stock cube<\/li><li>200g aprox (or a bit more) paella rice<\/li><li>1-2 tsp of turmeric<\/li><li>salt<\/li><\/ul>\n\n\n\n<p>Process:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>In a hot paella dish, drizzle a bit of olive oil. Add the frozen squid rings. Add a pinch of salt.<\/li><li>Keep stirring until you have crust in the bottom of the dish. Not burn!!! Drop the heat to medium-low.<\/li><li>Add the spring onions and pepper. Mix continuosly, dont allow to burn!<\/li><li>Add the tomate paste and mix.<\/li><li>Add the rice and mix well for 1 minute or so. Dont allow to burn!<\/li><li>Add the vegetable stock with the boiling water. Add a pinch of salt.<\/li><li>Add the squid ink with a bit of boiling water to be sure it is not solid.<\/li><li>Be sure the paella dish is completely black (In my case I should have added 1 more tsp of ink)<\/li><li>Add the turmeric and mix. Taste it! Dont move the rice any more after this. <\/li><li>Increase heat to high for 5 minutes aprox. Be sure you move the paella dish to be sure the heat is spread out evenly so the rice is cooked everywhere.<\/li><li>Drop the heat to medium.<\/li><li>Wait until most of the water is evaporated. With a tsp, try a bit of the rice to be sure it is cooked. You should be able to scratch the bottom and get the extra flavour!<\/li><li>Remove from heat, and let it cool for a minute. Ready to eat!<\/li><\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>Garlic Mayo<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>200ml sunflower oil<\/li><li>1 egg<\/li><li>2 chopped garlic cloves<\/li><li>salt<\/li><li>1 tbsp of vinegar<\/li><li>1\/4 lemon juice<\/li><\/ul>\n\n\n\n<p>Process:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Put all ingredients in a tall glass and use a hand blender.<\/li><li>Blend and taste! Need salt? Lemon?<\/li><li>Put in a bowl and to the fridge<\/li><\/ul>\n\n\n\n<p>For my first time, really happy, better than I expected! Just add more ink next time \ud83d\ude42<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/07\/image-2.png\" alt=\"\" class=\"wp-image-975\" width=\"577\" height=\"439\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/07\/image-2.png 808w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/07\/image-2-300x228.png 300w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/07\/image-2-768x585.png 768w\" sizes=\"auto, (max-width: 577px) 85vw, 577px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a dish that I thought I would never taste neither cook as always saw it with more than squid. Until I went to Galicia with friends and one day we ate arroz negro in a restaurant. I didnt see anything that could give me an allergic attack, although I wondered later on the &hellip; <a href=\"https:\/\/blog.thomarite.uk\/index.php\/2022\/07\/11\/arroz-negro\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Arroz Negro&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-974","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/974","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=974"}],"version-history":[{"count":1,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/974\/revisions"}],"predecessor-version":[{"id":976,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/974\/revisions\/976"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=974"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=974"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=974"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}