Vietnamese Crispy Rice/Cơm Cháy

      20
Arroz negro is a traditional Spanish specialty originating from the Valencia and Catalan regions made simply with prawns, squid and squid ink. This dish with its ink stained rice is the epitome of of deep sea on a plate. This post was sponsored by Wente Vineyards. All opinions are my own. Thank you for supporting the brands that make Beyond Sweet & Savory possible. This message is for readers 21+.

Bạn đang xem: Vietnamese Crispy Rice/Cơm Cháy

*

Now that spring is nearing its end, we have transitioned khổng lồ lighter fare. Lots of salads, barely cooked meals, and seafood take center stage on our dinner table. I couldn’t be more excited khổng lồ partner with Wente Vineyards to lớn kick off summer with lots of delicious food, wine pairing, và more time spent with loved ones over communal dining. Having discovered Wente Vineyards many years ago while living in the bay Area, we love their Morning Fog Chardonnay và enjoy pairing it with seafood, especially arroz negro, or squid ink paella.

Xem thêm: Rose Tteokbokki Creamy Tomato (Mild), Vegan Tteokbokki Recipe

*

Paella is the dish that made me fall in love with Spanish food but it’s arroz negro that cemented my love for Spain. Arroz negro is a traditional Spanish specialty originating from the Valencia and Catalan regions. Made simply with prawns, squid & squid ink, the striking ink stained rice makes this nothing short of a showstopper and is the epitome of deep sea flavor.

*

Arroz negro is all about depth of flavor. The intensity of flavor in the fish stock, the kind of rice, và the kích cỡ of paella pan are the most important factors affecting how delicious this dish will turn out. For arroz negro, I used a basic homemade fish stock made from simmering a pound of prawn heads và tails with 4 cloves of garlic, 4 cups of water, & letting the volume reduce by half over 30 minutes. You can double or triple the amount to make what you need. If you don’t have time lớn make your own fish stock, get a unique stock from your fishmonger or local supermarket.

*

Use a short grain rice like Spanish bomba or Calasparra that will absorb more water than any other types of rice without losing its texture. The more stock the rice absorbs, the more flavor it will take on. A wide paella pan with a thin base allows the liquid to lớn cook off quickly và evenly. The caramelization of the ingredients & how the rice cooks over the wide surface địa chỉ different dimensions of flavor lớn the finished dish.

*

After cooking the squid rings, I quicky sauteed the onion then added garlic, và tomatoes to let everything caramelize before stirring in paprika and saffron. Then I stirred in the rice & let it cook in the sofrito (aromatic mixture of gently sautéed onions, garlic and tomatoes) before pouring in homemade fish stock, Wente Morning Fog Chardonnay, and squid ink. Everything is simmered for until the rice becomes tender và the liquid has been absorbed. Keep an eye on the mixture and địa chỉ a tablespoon of water at a time if it’s becoming too dry. Unlike a risotto, only stir it occasionally to lớn keep the rice from sticking lớn the bottom & burning. After 15 minutes, I arranged the prawns on top và let it cook covered with a lid for about 5-7 minutes.

*

When the prawns are cooked, I added the squid rings back into the pans, then took it off the stove to lớn rest for about 10 minutes. Traditionally arroz negro is served with a garlicky saffron aioli but I found that this dish is so rich already, a sprinkle of chopped parsley and a splash of freshly squeezed lemon juice showroom a lovely finish khổng lồ this dish.

*

I love how the rice grains in the middle are tender but maintain some bites while the bottom has a crisp layer bursting with different textures and flavors. The braising liquid imbues every grain with heady ocean infused perfume và flavor that pairs perfectly with a glass of Wente Morning Fog Chardonnay. With notes of creamy lemon curd, graham, a cảm ứng of floral & vanilla, and a nice acidity, Morning Fog Chardonnay complements the richness of this dish. Next time you"re looking for a great wine to lớn pair with seafood, look no further than Wente Vineyards Morning Fog Chardonnay!

*

If you lượt thích seafood, you"ll like these recipes: Garlic prawn tapas & mouclade.

If you try this recipe, please let us know how you lượt thích it! Leave a comment, rate it, & don’t forget to lớn tag a photo #dienmayducminh.com.vnon Instagram. We truly appreciate your feedback and incorporate them lớn continually improve our recipes.