Your SlideShare is downloading. ×
0
B L A C K  R I C E
B L A C K  R I C E
B L A C K  R I C E
B L A C K  R I C E
B L A C K  R I C E
B L A C K  R I C E
B L A C K  R I C E
B L A C K  R I C E
B L A C K  R I C E
B L A C K  R I C E
B L A C K  R I C E
B L A C K  R I C E
Upcoming SlideShare
Loading in...5
×

Thanks for flagging this SlideShare!

Oops! An error has occurred.

×
Saving this for later? Get the SlideShare app to save on your phone or tablet. Read anywhere, anytime – even offline.
Text the download link to your phone
Standard text messaging rates apply

B L A C K R I C E

984

Published on

such exotic taste! Give it a try

such exotic taste! Give it a try

Published in: Self Improvement, Technology
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
984
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
31
Comments
0
Likes
0
Embeds 0
No embeds

Report content
Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
No notes for slide

Transcript

  • 1. BLACK RICE ARROZ NEGRO http://recipespicbypic.blogspot.com
  • 2. BLACK RICE – ARROZ NEGRO <ul><li>Ingredients: 400grs of rice (2 glasses), 350grs. of small squids or cuttlefish, the ink of the squids, 2 garlic cloves, 2 ñoras (dried and a bit spicy pepper), some parsley, 1 green or red pepper, 1 onion, 2 tomatoes, 9 glasses of fishsoup, olive oil, a bit of saffron, and some salt. </li></ul><ul><li>First of all prepare the fishsoup with a couple of fresh beach fishes, 4-5 crabs and a piece of monkfish’s head. </li></ul>
  • 3. BLACK RICE – ARROZ NEGRO <ul><li>Prepare a pot with some olive oil, add a tomatoe, one onion and a couple of garlic cloves. </li></ul><ul><li>When the tomatoe and the onion are done, add the crabs and cook for 10 minutes. Stir now and then. </li></ul>
  • 4. BLACK RICE – ARROZ NEGRO <ul><li>Add the water and the fishes to the pot. </li></ul><ul><li>It should be boiling between 20 to 30 minutes. When the white foam appears, take it away. After this time leave the soup apart. </li></ul>
  • 5. BLACK RICE – ARROZ NEGRO <ul><li>Prepare a big pan with some olive oil and when it starts getting hot add the ñoras (first take the seeds away) and the garlic. </li></ul><ul><li>When the garlic changes its colour, take all away and reserve. </li></ul>
  • 6. BLACK RICE – ARROZ NEGRO <ul><li>Get the ñoras, garlic, ink and parsley together in a recipient and smash it all until you get a fine texture. </li></ul><ul><li>Add some salt and reserve it. </li></ul>
  • 7. BLACK RICE – ARROZ NEGRO <ul><li>Slice the pepper and onion. </li></ul><ul><li>Add some more olive oil to the pan and add the onion and pepper. </li></ul><ul><li>Clean the squids and cut in small pieces. Add to the pan and cook it in the opposite side. </li></ul>
  • 8. BLACK RICE – ARROZ NEGRO <ul><li>When everything is done and has taken away its water, add the tomatoes. The fire should be medium-high. </li></ul><ul><li>When the sauce gets oily and darker means that the sofrito is done (see Paella recipe). </li></ul>
  • 9. BLACK RICE – ARROZ NEGRO <ul><li>It should look this way. </li></ul><ul><li>Add the rice and stir for 3 to 5 minutes. </li></ul>
  • 10. BLACK RICE – ARROZ NEGRO <ul><li>Add the fishsoup to the pan. It should be boiling when you add it. </li></ul><ul><li>Inmediately after add the ink mixture and stir with a wooden spoon. Add 2-3 saffron threads and stir. </li></ul><ul><li>The fire should be high for 10 minutes. </li></ul>
  • 11. BLACK RICE – ARROZ NEGRO <ul><li>Add some salt and cook for another 10 minutes at medium fire. </li></ul><ul><li>If the rice gets too dry add some water. </li></ul><ul><li>Turn off the fire. Cover the pan and let it rest for another 10 minutes. </li></ul><ul><li>Really exotic taste and colour!!! </li></ul>
  • 12. BLACK RICE – ARROZ NEGRO <ul><li>Have it a try!!! It’s delicious. </li></ul><ul><li>Yummmmy!! </li></ul>

×