Name: Arroz negro
Total time: 2 h 20 min
Ingredients: 100ml of olive oil; 1kg prawns; 400g of tomato purée; 250ml of sherry, ideally La Gitana Manzanilla sherry; 200ml of brandy; 2 shallots, peeled and roughly chopped; 3 large carrots, peeled and roughly chopped; 1 large leek, roughly chopped; 1 celery stick, roughly chopped; 1 bulb of fennel, roughly chopped; 4l water; 2 bay leaves; 1 head of garlic, plus 1/3 garlic clove; 1/3 large egg; 2/3 egg yolk; 160ml of olive pomace oil; 160ml of arbequina olive oil; 1/3 lemon, juiced; olive oil, for cooking; salt and pepper; 100g of shallots, finely chopped; 500g of Calasparra paella rice; 150ml of white wine; olive oil, for cooking; 500g of cuttlefish, cut into small pieces; 2 bunches of spring onions, washed and julienned; 2 bay leaves; 250ml of white wine; 10g of fresh parsley; 1 tbsp of squid ink

Arroz negro

by Nieves Barragán Mohacho

Ingredients

Fish & Shellfish

1kg prawns
500g of cuttlefish, cut into small pieces

Alcohol

250ml of sherry, ideally La Gitana Manzanilla sherry

Beverages

200ml of brandy
4l water
150ml of white wine
250ml of white wine

Fruit & Vegetables

2 shallots, peeled and roughly chopped
3 large carrots, peeled and roughly chopped
1 large leek, roughly chopped
1 celery stick, roughly chopped
1/3 lemon, juiced
100g of shallots, finely chopped
2 bunches of spring onions, washed and julienned

Spices & Dried Herbs

1 bulb of fennel, roughly chopped
2 bay leaves
dried chilli, finely sliced

Salad & Fresh Herbs

2 bay leaves
10g of fresh parsley
30g of fresh parsley

Delicatessen

160ml of olive pomace oil

salt and pepper
salt and pepper

Speciality Ingredients

1 tbsp of squid ink