Arroz Negro

Arroz Negro is a traditional Spanish dish made with squid ink that gives it a striking black color and rich flavor. This healthy version is packed with seafood and vegetables, making it a delightful and nutritious lunch option.

Ingredients

• Bomba rice - 150 grams
• Squid ink - 2 tablespoons
• Calamari rings - 100 grams
• Shrimp, peeled and deveined - 100 grams
• Garlic, minced - 2 cloves
• Onion, finely chopped - 1 small
• Red bell pepper, chopped - 1/2
• Cherry tomatoes, halved - 100 grams
• Vegetable broth - 500 ml
• Olive oil - 2 tablespoons
• Paprika - 1 teaspoon
• Salt - to taste
• Fresh parsley, chopped - for garnish
• Lemon wedges - for serving

Steps

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent, about 3-4 minutes.
2. Add the chopped red bell pepper and cherry tomatoes to the skillet, cooking for another 3-4 minutes until softened.
3. Stir in the calamari rings and shrimp, cooking for about 3-4 minutes until they turn opaque.
4. Add the Bomba rice to the skillet, stirring to coat it with the oil and vegetables for about 2 minutes.
5. Pour in the vegetable broth and stir in the squid ink and paprika. Bring to a boil, then reduce heat to low and cover the skillet.
6. Let it simmer for 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid. Do not stir while it cooks.
7. Once cooked, remove from heat and let it sit covered for 5 minutes.
8. Fluff the rice with a fork and serve garnished with fresh parsley and lemon wedges.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in protein from seafood, supporting muscle health.
• Contains antioxidants from vegetables, promoting overall health.

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