Oh. my. God.
You won’t believe how much flavour this black rice has compared with white rice. It really adds an amazing nutty taste to the otherwise relatively standard paella. And, those of you out there who know my husband will be amazed when I say that he ate this. He usually won’t touch rice of any form, (it is one of the two foods he flatly refuses), so for him to eat any of this is a massive testament to how good it tastes. Believe me.
The other great thing about this recipe is just how easy it is to make. It only requires one pan and you let it bubble away on its own for most of the time. That is the kind of cooking that I like the best 🙂
Black rice is a relatively new addition to the supermarket shelves here, so you may have to look for it a little more than you would any other type of rice. Saying that, I bet it has been out for years in the USA and UK!
Ingredients – serves 4:
1 tbsp olive oil
- 2 garlic cloves, crushed
1 small onion, finely diced
- 1 chorizo sausage (approx 125g/4.5 oz), halved and then sliced
- 1 teaspoon ground turmeric
- 1 cup black rice, rinsed
- 2 cups hot chicken stock (I used 1 chicken Oxo cube dissolved in boiling water)
- 1 long red chilli, de-seeded and finely sliced
- 1 medium red capsicum, finely chopped
- 1 cup frozen peas
- approx 500g/1 lb mixed seafood (I used my supermarket’s marinara mix from the seafood counter)
- 1 small handful fresh parsley, chopped, to serve
- lemon wedges, to serve
- Heat the oil in a large sauté pan for which you have a lid. Cook the onion and garlic over a medium heat for 2-3 minutes or until just translucent.
- Add the chorizo to the pan and cook for a few minutes or until just starting to brown.
- Sprinkle in the turmeric, then add the black rice. Stir to coat the rice in the oil.
- Pour in the hot chicken stock and stir to combine. Bring to the boil then lower the heat, cover the pan with the lid and simmer for 30 minutes, stirring occasionally.
- Add the chilli, capsicum, peas and seafood to the pan and toss to combine.
- Replace the lid and bring the temperature back up so the little bit of remaining liquid is bubbling. Lower the temperature and simmer for 5 minutes.
- Turn off the heat but leave the pan to sit for 5 minutes with the lid still on. This will allow the rice to absorb the remaining liquid and will finish cooking the seafood.
- Just before serving, stir through the chopped parsley.
- Serve with lemon wedges on the side.