Tasty Tour | Arroz Negro | How restaurant chefs cook Squid Ink Rice | Ran de Mar 2021

Hi guys, thanks for coming to this very first episode of our new series, Tasty Tour. Although it’s including the whole cooking process, it’s not a cooking tutorial technically. However, if you know the basics of cooking, you might be able to cook this at home, except for the secret cause and the homemade fish stock which the chefs couldn’t reveal.

Arroz Negro is a Valencian and Catalan dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella. Some call it paella negra ("black paella"), although it is traditionally not called a paella even though it is prepared in a similar manner.

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. However, many cooks add other seafood or different ingredients as well, such as crab, clamp and shrimp.

In this episode, the chef Mamen and Josep did a fantastic job in cooking a very good looking and delicious Arroz Negro. Their restaurant is located by the beach in the lovely town Vendrell.
To know more about the restaurant:
https://www.restaurantrandemar.com/es/

Devices used:
Camera: Fujifilm X-T3,
Lens: Fujinon XF 10-24mm F4. XF 16mm F1.4, XF 16-55mm F2.8,

Music & Artists:
Apolllo - Patrick Patrikios
Good Times - Patrick Patrikios
Thinking Of Us - Patrick Patrikios

Видео Tasty Tour | Arroz Negro | How restaurant chefs cook Squid Ink Rice | Ran de Mar 2021 канала B&A Been Here