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Paella Negra Y Chistorra Picante

Paella Negra Y Chistorra Picante

Ingredients:

  • Paella Chistorra Garlic and Spicy - chopped, 100g 
  • Squid Ink, 20ml 
  • Bomba Rice, 150g 
  • Garlic - minced, 30g 
  • Shrimp - peeled and deveined, 40g 
  • Seafood Stock, 300ml 
  • Red Bell pepper - sliced, 30g 
  • Aioli, 20g 
  • Olive Oil, 20ml 
  • Salt and Pepper

Procedure:

  1. Sauté the Garlic and rice in olive oil over medium high heat for 2-3 minutes. Add Squid ink and chistorra and sauté for another minute.  
  2. Add half of the stock and keep mixing for 2-3 minutes.  Adjust seasoning and lower the heat to the lowest setting. Top with shrimp and bell pepper, add the remaining stock, and cover with foil and let cook for another 15-20 minutes. 
  3. Garnish with lemon wedge and drops of aioli.   

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