A twist on the Spanish classic 'Paella Negra', this paella dish is a dramatic feast incorporating black rice. Black, shiny and delicious - it'll be the star of the show next time you're hosting a dinner.

Serves: 4 | Hands-On Time: 20mins | Cooking Time: 25mins

Ingredients

- 2 cups Forbidden Black Rice
- 200g garfish, cut into 2cm cubes
- 1 chorizo, sliced thinly
- 1 squid, cut into strips
- 4 cloves garlic, crushed
- 1 white onion, diced
- 400g pipis
- 1 teaspoon of smoked paprika
- 1 cup fish stock
- Lemon juice, salt and pepper to taste
- Garnish with garden herbs. (sage leaves, mint, celery sprouts, basil radish leaves, etc)

Preparation method

1. Cook Forbidden Black Rice as instructed on package, set aside.
2. Heat olive oil in a saucepan and sauté onions and garlic.
3. Add sliced chorizo and cook for a further 3 mins or until chorizo has started to colour.
4. Increase the heat and add squid, fish and pipis.
5. Add the stock to the pot and bring to the boil.
6. Boil down stock and once the pipis have opened add the black rice. Stirring gently to avoid breaking the fish to much.
7. Season with lemon juice salt, pepper and paprika.
8. Check for seasoning and discard any pipis that have not opened.
9. Garnish with garden herbs.

 

Credits: Chef - Duncan McCance | Styling - Sarah Egan | Photographer - Bianca