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Ultra premium, salted marcona almonds, lightly fried in olive oil. Naturally Cholesterol Free!
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Size: 8.8oz/250g
Origin: Murcia, Spain
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Details - Andalusian Style Marcona Almonds - Small Pack - AL006

Recipe - Arroz Negro (Black Rice)

A classic Valencian rice dish that takes its color from the squid ink used during preparation. Cooked in the same way as paella, it absorbs all the flavour of the cuttlefish to become the supreme seafood rice dish.


3/4 pound Squid, cleaned and cut into rings
1/2 cup Paella Rice
1 small Onion
2 Garlic Cloves
1/4 cup Sofrito Tomato Sauce
4 tablespoons Olive Oil
1 and 1 1/2 cups Fish Stock
2 teaspoons Squid Ink
Salt to taste


Serves 2

Prep Time/ Cook Time

10 minutes preparation, 30 minutes cooking on the stove.


Place a paella pan over medium-high heat and lightly fry the squid in olive oil; add salt to taste. When done, add the finely chopped onion and thinly sliced garlic cloves. Continue frying for 2 minutes, and then add the tomato sauce. Add the rice, and then mix in the squid ink (adding more if necessary). Pour in the fish stock, and leave to cook for 30 to 40 minutes over medium-low heat.

Curtesy of Official Tourism Site of the Region of Valencia.

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Origin: Galicia, Spain
Details - Chipirones - Premium Whole Baby Squid in Ink SF014