SpanishMainMedium

Black Rice Paella

Name: Black Rice Paella
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 cups Agriko black rice; 4 cups vegetable or seafood broth, warmed; 1 teaspoon saffron threads, steeped in warm broth; 3 tablespoons extra virgin olive oil; 300 grams mixed seafood (shrimp, mussels, squid); 1 medium red bell pepper, sliced; 4 cloves garlic, minced; 1 medium yellow onion, diced; 1 cup diced tomatoes; To taste sea salt and cracked black pepper

Prep 20 mins

Cook 35 mins

Total 55 mins

Serves 4

Ingredients

2 cups Agriko black rice
4 cups vegetable or seafood broth, warmed
1 teaspoon saffron threads, steeped in warm broth
3 tablespoons extra virgin olive oil
300 grams mixed seafood (shrimp, mussels, squid)
1 medium red bell pepper, sliced
4 cloves garlic, minced
1 medium yellow onion, diced
1 cup diced tomatoes
To taste sea salt and cracked black pepper

Instructions

Rinse Agriko black rice thoroughly under cold running water until the water runs clear, then set aside. This removes excess starch for better texture.
Heat olive oil in a large paella pan (14-inch ideal) over medium heat. Sauté diced onion and minced garlic for 2 minutes until fragrant and golden.
Add the rinsed black rice to the pan, stirring constantly for 2-3 minutes to toast the grains and coat evenly with oil.
Pour in the warm saffron-infused broth and diced tomatoes. Stir well, then add sliced red bell pepper. Bring to a simmer, season with salt and pepper, and do not stir again (this creates the prized crispy bottom layer).
Simmer uncovered for 25-30 minutes until the liquid is mostly absorbed and the rice is tender but still has a slight bite. The rice should darken beautifully to a deep purple-black.
Arrange fresh seafood (shrimp, mussels, squid) on top of the rice during the final 5 minutes of cooking. Cover with foil and cook until seafood is just cooked through and shells have opened (discard any mussels that don't open).
Remove from heat, let rest for 3-5 minutes covered with foil. Drizzle with additional olive oil and garnish with fresh parsley before serving directly from the pan.

Chef's Tip

For the perfect paella crust (socarrat), listen for a gentle crackling sound at the bottom of the pan in the final 1-2 minutes—this creates the treasured crispy layer, but watch carefully to avoid burning. The broth should be kept warm in a separate pot so it maintains temperature when added to the rice.