Arroz Negro

• Rice 400 g.
• 2 dry
• Gambas 300 gr.
• Onions 150 gr.
• 2 tomatoes
• 3 cloves of garlic
• green pepper 60 gr.
• Fish broth 1 l.
• White wine 120ml.
• Olive oil
• 3 small sachets of cuttlefish or squid anchor

Difficulty : Medium

• Total time : 40 mins.
• Elaboration 20 min.
• Cooking: 20 mins.

1. Cut the onion, tomatoes, garlic cloves and bell pepper into small pieces.
2. Shell the prawns and cut the dried ones.
3. Keep the heads of the prawns because it will be useful later.
4. In a frying pan, pour olive oil and add the beans for 5 minutes.
5. Add the onion and bell pepper and leave for 5 minutes.
6. Add the garlic and prawns and leave for 1 minute.
7. Add the tomatoes and cook for 5 minutes.
8. Remove the gamas and reserve for later.
9. Dilute the bags of anchor in lukewarm water and incorporate the mixture.
10. Add the rice and stir for 2 minutes.
11. Pour the white wine and let evaporate.
12. Add half of the broth and cook over high heat for 10 minutes.
13. Pour the rest of the broth and leave for 5 minutes over medium heat.
14. Add the prawns and leave for 2 minutes.

Recommendation: The last minutes of cooking are indicative and depend on the rice used.