|
''Arròs negre'' (, (スペイン語:arroz negro)) is a Valencian and Catalan dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella.〔(Info about arròs negre on the Barcelona Review website )〕〔(Info about arròs negre on the Spain-Recipes website )〕〔(Info about arròs negre on the Fell Walker website )〕〔(Info about arròs negre on the Tourism Barcelona website )〕 Some mistakenly call it ''paella negra'' ("black paella" in Spanish), however it is traditionally not called a paella even though it is prepared in the same manner. ''Arròs negre'' should not be confused with black rice, the collective name for several cultivars of heirloom rice that have a naturally dark color. The traditional recipe for this dish calls for squid ink, cuttlefish or squid, white rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth.〔(Chef Juanry Segui shares the Valencian recipe for ''arroz negro'' )〕 However, many cooks add other seafood as well, such as crab and shrimp. The dish's dark color comes from squid ink which also enhances its seafood flavor. In addition to Valencia and Catalonia, this dish is popular in Cuba and Puerto Rico where on both islands it is known as ''arroz con calamares'' ("rice with squid" in Spanish).〔(''Arroz con calamares'' presented as a Cuban recipe )〕〔(''Arroz con calamares'' presented as a Puerto Rican recipe )〕 ''Fideuà negra'' ("black noodles" in Catalan) is a variation made with noodles instead of rice and is usually served with aioli. ==See also== * Catalan cuisine * List of rice dishes * Valencian cuisine 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Arròs negre」の詳細全文を読む スポンサード リンク
|