It all started with the black rice that I bought in Adelaide at The Central Markets at San Jose Small goods. I was very excited about it because I have never come across black Paella rice. I showed it to a Spanish friend. He looked at me very sceptically and offered me some of the Bomba ( Paella) rice he sells. I wasn’t to be discouraged and set about making Paella with it. I think you can see why it is not quite as popular as regular Paella rice. Sure it’s a novelty, a great Halloween dish. All things cooked with this rice are very tasty but end up purpley black when done. You can follow this delicious recipe with white rice too!
Paella is a dish that has as many recipes as the people that cook it. It’s hard to find people that agree on the ingredients for Spain’s’ favourite dish, the variations are regional and every one has an opinion. However there are some rules and this is where my Spanish friend Miguel comes in with his tips for what you need to make a good Paella
**Paella is not made like risotto, once the ingredients and stock is added, stir it once, spread the ingredients evenly then dont stir it again. A crust should form on the bottom of the pan adding flavour and texture. Keep turning the pan so that every part of the Paella pan gets an even heat. You can push some of the ingredients aside to check that you are getting a bit of a crust. (A crust doesn’t mean a blackened bottom). If there is not enough heat the flavour may be more like pilaf rice, a bit steamed.
Cook the paella until the rice at the bottom is done and the rice at the top is almost done. Then remove the pan from the heat and cover it, (a teatowel is a good cover), letting it sit, covered, while you eat Pintxos or nibbles and then eat from the pan. Resting will allow the rice to finish cooking in its own heat.
Remember:
- The Rice. Buy a good Paella ( Bomba) rice, it’s a short fat grain a little like Aborio. The grains should be cooked through and separate when the Paella is cooked, not creamy like risotto.
- The Pan. Paella should be cooked in a wide shallow pan. The rice must cook in a shallow layer , so the more people eating Paella the wider and rounder the pan, they never get deeper. They should not be non-stick as the rice depends on flavour from the closeness to the bottom of the pan. Use a thinish skillet if you dont have a Paella pan. Paella is cooked without a lid except for the very last resting period.
- The Liquid used must be good or there will be very little flavour in the dish. A good quality stock is paramount.
- The Soffrito”. This is a flavour base used to start the Paella. It varies with region but can include onions, celery, garlic , tomatoes, paprika or herbs and a sweet red capsicum. The idea is to sauté this soffrito to build the flavour before the rice and any other ingredients are added.
- The heat source. This must be enough to accommodate the size of the pan.
Chicken Chorizo Paella with Black Rice
Ingredients
Method
- Heat the oil in a paella pan and brown the chicken pieces on each side seasoning well. Put them aside and add all of the vegetables ,paprika and the chorizo to the pan and saute till fragrant and just colouring.
- Add the rice and toss around the pan. Add the can of tomatoes and the stock and stir well.
- Lay the chicken pieces on the top and turn down to low.
- Put the pot into the oven for 30 to 40 minutes. The chicken should be cooked through.
- Add the peas and parsley and simmer on low for a further 8 minutes. This will allow a crust to form and the peas to start to cook. Cover with a teatowel and let stand for 10 minutes before serving.
Great tips and advice! Dave doesn’t like the way black rice colours everything in a dish 🙂
Scrumptious! Thanks for the precious tips and recipe.
Cheers,
Rosa
I once had paella served at midnight on NYE. It was the best I’ve had and I’ve been looking for one like that ever since. Thanks for the tips! Oh and I think I’ll have to get some of that black paella rice for Halloween!
Yes I thought of you when I made this. I am sure it would be great for holloween
What a great tasty recipe, and the black rice is so much fun! Delicious!
Thanks for the tips! It sounds amazing.
I LOOOOOOVE Paella! I’ve been wanting to get a large paella pan too. Now I’m tempted to get one after reading your post. 🙂 I especially enjoyed going through your beautiful photos!
I have never tried to make paella, you make it sound easy. Will have to give it a try. Great photos.
I love paella! Thank you for sharing the tips. Can’t wait to try black paella!
Mmm I love a good paella! Thank you for sharing your recipe!
thanks for sharing the recipe. i LOVE paella and sangria. i could live off it x
I was wondering what you would cook with that black rice. I’ve never actually cooked a paella but if I do, I’ll be coming back here for all the hints and tips xx
The heat source is our biggest problem – we don’t own a bbq, so have to make do with cooking paella on the gas hob! Will have to check out Bocata on a Friday, although the parking around there drives me bonkers! 🙂
Love all your tips Tania very authentic. Having a Spanish uncle (and aunt really she’s lived there for 50 years) I have a bit of a paella background (mum makes a pretty amazing one) and they’re all the tips I have too. Well done being a bit different with the black rice. Did it taste much different? I imagine it would be a bit nutty?
Just a little side note… your image gallery makes my page jump up and down when the image changes it and makes everything below a bit tricky to read.
I’ve always wanted to cook at paella! I love eating it, so I figured why not try and cook it! Thanks for sharing.
Is it weird that I think it’s kinda crazy awesome that the rice turned the whole dish black?
Ha I love that you think that
What a wonderful feast! I like the look of your dramatic black paella! I am also reminded of that amazing paella we had at Eat Drink Blog! Oh and that sangria pictured above would go down so beautifully right about now…
What gorgeous rice! I love the dark colour. This looks like a lovely dish more generally, too – black or not 🙂