{"id":6625,"date":"2016-05-07T10:58:33","date_gmt":"2016-05-07T08:58:33","guid":{"rendered":"http:\/\/jesuisunpetitcuisinier.fr\/fr\/?p=6625"},"modified":"2017-02-01T17:38:57","modified_gmt":"2017-02-01T16:38:57","slug":"paella-a-lencre-de-seiche-arroz-negro","status":"publish","type":"post","link":"https:\/\/jesuisuncuisinier.fr\/fr\/paella-a-lencre-de-seiche-arroz-negro\/","title":{"rendered":"Recette de pa\u00eblla \u00e0 l\u2019encre de seiche (\u00abarroz negro\u00bb). Cuisine espagnole"},"content":{"rendered":"<p>Voici la recette de la <strong>pa\u00eblla \u00e0 l\u2019encre de seiche<\/strong> (\u00ab<em>arroz negro\u00bb<\/em> en espagnol). C\u2019est ma pr\u00e9f\u00e9r\u00e9e\u00a0! Vous l\u2019avez vu, non\u00a0? Elle est noire noire\u00a0! Si on ne l\u2019a jamais go\u00fbt\u00e9e, elle n\u2019est peut-\u00eatre pas aussi app\u00e9tissante qu\u2019une pa\u00eblla aux fruits de mer, mais une fois qu\u2019on l\u2019a faite, les photos mettent l\u2019eau \u00e0 la bouche. Croyez-moi, c\u2019est super bon\u00a0! L\u2019encre de seiche renforce tellement bien le go\u00fbt\u00a0!<\/p>\n<p>Saviez-vous que chez votre poissonnier vous pouvez tr\u00e8s probablement acheter des <strong>sachets d\u2019encre de seiche<\/strong>\u00a0? C\u2019est tr\u00e8s pratique si vous, comme moi, n\u2019\u00eates pas dou\u00e9s pour <strong>nettoyer la seiche<\/strong> <strong>sans casser la poche<\/strong> <strong>d\u2019encre<\/strong> ou si bien on ne trouve pas de la seiche enti\u00e8re. Ces dosettes de liquide noir je les utilise principalement pour la pa\u00eblla \u00e0 l\u2019encre de seiche, mais aussi pour faire toutes sortes de <strong>p\u00e2tes noires <\/strong><em>(\u00abal nero di sepia\u00bb)<\/em> id\u00e9ales pour des sauces \u00e0 base de poissons et de fruits de mer.<\/p>\n<h2>Voulez-vous savoir comment pr\u00e9parer une <strong>pa\u00eblla \u00e0 l\u2019encre de seiche<\/strong>\u00a0? Voici la recette. C\u2019est parti\u00a0!<\/h2>\n<p><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2016\/05\/paella-a-lencre-de-seiche-arroz-negro.html\/paella_a_l_encre_de_seiche_ingredients\" rel=\"attachment wp-att-6627\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6627\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2016\/05\/paella_a_l_encre_de_seiche_ingredients.png\" alt=\"Pa\u00eblla \u00e0 l'encre de seiche (ingredients)\" width=\"640\" height=\"427\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/05\/paella_a_l_encre_de_seiche_ingredients.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/05\/paella_a_l_encre_de_seiche_ingredients-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/05\/paella_a_l_encre_de_seiche_ingredients-300x200.png 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><br \/>\n<ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"4190110340\"data-ad-format=\"auto\"data-full-width-responsive=\"true\"><\/ins><script>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"4190110340\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div class=\"cleaner\" style=\"margin: 10px\"><\/div><div itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n<div align=\"justify\" style=\"border-style:solid; border-width: 1px;padding: 10px 10px 10px 10px;\">\n<img loading=\"lazy\" decoding=\"async\" width=\"128\" height=\"85\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/05\/paella_a_l_encre_de_seiche.png\" class=\"attachment-thumbnail size-thumbnail wp-post-image\" alt=\"Pa\u00eblla \u00e0 l\u2019encre de seiche\" style=\"float:left; padding: 10px 10px 10px 10px\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/05\/paella_a_l_encre_de_seiche.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/05\/paella_a_l_encre_de_seiche-320x213.png 320w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/05\/paella_a_l_encre_de_seiche-300x200.png 300w\" sizes=\"auto, (max-width: 128px) 100vw, 128px\" \/>\n<div itemprop=\"image\" itemscope itemtype=\"https:\/\/schema.org\/ImageObject\">\t\n<meta itemprop=\"url\" content=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/05\/paella_a_l_encre_de_seiche.png\">\n<meta itemprop=\"width\" content=\"140\">\n<meta itemprop=\"height\" content=\"85\">\n<\/div>\n<a href=\"https:\/\/jesuisuncuisinier.fr\/fr\/paella-a-lencre-de-seiche-arroz-negro\/print\/\" rel=\"nofollow\" title=\"Imprimer\"><img decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-print\/images\/printer_famfamfam.gif\" align=\"right\" alt=\"Imprimir\"><\/a>\n<h2 itemprop=\"name\" style=\"padding: 10px 10px 0px 10px\">Recette de pa\u00eblla \u00e0 l\u2019encre de seiche (\u00abarroz negro\u00bb). Cuisine espagnole<\/h2>\n<span id=\"post-ratings-6625\" class=\"post-ratings\" data-nonce=\"58fce78066\"><div align=\"center\">Votez pour cette !<\/div>\r\n<div align=\"center\"><img decoding=\"async\" id=\"rating_6625_1\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"1 Star\" title=\"1 Star\" onmouseover=\"current_rating(6625, 1, '1 Star');\" onmouseout=\"ratings_off(4.1, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6625_2\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"2 Stars\" title=\"2 Stars\" onmouseover=\"current_rating(6625, 2, '2 Stars');\" onmouseout=\"ratings_off(4.1, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6625_3\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"3 Stars\" title=\"3 Stars\" onmouseover=\"current_rating(6625, 3, '3 Stars');\" onmouseout=\"ratings_off(4.1, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6625_4\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_on.gif\" alt=\"4 Stars\" title=\"4 Stars\" onmouseover=\"current_rating(6625, 4, '4 Stars');\" onmouseout=\"ratings_off(4.1, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><img decoding=\"async\" id=\"rating_6625_5\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/stars_crystal\/rating_off.gif\" alt=\"5 Stars\" title=\"5 Stars\" onmouseover=\"current_rating(6625, 5, '5 Stars');\" onmouseout=\"ratings_off(4.1, 0, 0);\" onclick=\"rate_post();\" onkeypress=\"rate_post();\" style=\"cursor: pointer; border: 0px;\" \/><\/div>\r\n<div align=\"center\">Note: 4,14 \/ 5. Votes: 7<\/div><\/span><span id=\"post-ratings-6625-loading\" class=\"post-ratings-loading\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/plugins\/wp-postratings\/images\/loading.gif\" width=\"16\" height=\"16\" class=\"post-ratings-image\" \/>Loading...<\/span><div><\/br><span itemprop=\"author\" itemscope itemtype=\"http:\/\/schema.org\/Person\">   <span itemprop=\"name\" content=\"Damian Serrano\"><\/span> <\/span>\n<b>Personnes:<\/b> <span itemprop=\"recipeYield\">4<\/span>   <b>Temps:<\/b> <time itemprop=\"totalTime\" datetime=PT1H30M>1 h 30 m<\/time>   <b>Difficult\u00e9:<\/b> Facile<\/div><div class=\"cleaner\" style=\"margin: 10px\"><\/div><time itemprop=\"dateModified\" datetime=\"2017-02-01\"><\/time> \n<span itemprop=\"description\" content=\"Comment pr\u00e9parer une pa\u00eblla \u00e0 l\u2019encre de seiche. Recette facile. Oui ! Une pa\u00eblla noire. C\u2019est super bon ! L\u2019encre de seiche renforce tellement bien le go\u00fbt\" ><\/span>\n<span itemprop=\"recipeCuisine\" content=\"Unknown\" ><\/span>\n<span itemprop=\"recipeCategory\" content=\"Unknown\" ><\/span>\n<span itemprop=\"keywords\" content=\"Unknown\" ><\/span>\n<div class=\"note-wrapper\"><div class=\"note-top\"><\/div><div class=\"note-content\"><h3 style=\"padding-left: 10px; margin-bottom: 10px;\">Ingr\u00e9dients<\/h3>\n<ul>\n<li itemprop=\"recipeIngredient\">400\u00a0g de riz \u00e0 pa\u00eblla<\/li>\n<li itemprop=\"recipeIngredient\">600\u00a0g de seiche<\/li>\n<li itemprop=\"recipeIngredient\">4 cuiller\u00e9es \u00e0 soupe d\u2019huile d\u2019olive extra-vierge<\/li>\n<li itemprop=\"recipeIngredient\">2 sachets d\u2019encre de seiche<\/li>\n<li itemprop=\"recipeIngredient\">1\/2 poivron rouge<\/li>\n<li itemprop=\"recipeIngredient\">1\/2 poivron vert<\/li>\n<li itemprop=\"recipeIngredient\">2 ou 3 tomates<\/li>\n<li itemprop=\"recipeIngredient\">2 gousses d\u2019ail<\/li>\n<li itemprop=\"recipeIngredient\">6 brins de safran<\/li>\n<li itemprop=\"recipeIngredient\">1 feuille de laurier<\/li>\n<li itemprop=\"recipeIngredient\">1 brin de persil<\/li>\n<li itemprop=\"recipeIngredient\">\u00bd cuiller\u00e9e de paprika doux<\/li>\n<li itemprop=\"recipeIngredient\">1,5 l de fumet de poisson<\/li>\n<li itemprop=\"recipeIngredient\">Sel<\/li>\n<\/ul><b>Pour accompagner\u00a0:<\/b><ul>\n<li itemprop=\"recipeIngredient\">De l\u2019a\u00efoli<\/li>\n<\/ul><b>Mat\u00e9riel :<\/b><ul>\n<li itemprop=\"recipeIngredient\">1 po\u00eale \u00e0 pa\u00eblla de 40\u00a0cm de diam\u00e8tre<\/li>\n<\/ul>\n<br \/><\/div><div class=\"note-bottom\"><\/div>\n<\/div> <!-- \/ #ingredients -->\n<div align=\"justify\" class=\"directions-wrapper\"><h3>\u00c9laboration<\/h3><div class=\"directions-content instructions\" >\n<\/p>\n<ol>\n<li itemprop=\"recipeInstructions\">Rincer la seiche sous l\u2019eau froide. S\u00e9parer la t\u00eate du corps en tirant. Enlever la peau, les nageoires et l\u2019os. La retourner d\u00e9licatement (comme on fait avec des chaussettes). Garder la pochette d\u2019encre si elle est toujours enti\u00e8re. Bien la rincer.<\/li>\n<li itemprop=\"recipeInstructions\">Couper les tentacules au ras des yeux.<\/li>\n<li itemprop=\"recipeInstructions\">Tron\u00e7onner au couteau le corps, les nageoires et les tentacules. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Laver les poivrons, enlever leur p\u00e9doncule et les graines. Les tailler en lani\u00e8res puis en petits carr\u00e9s. \u00c9ventuellement, on peut \u00e9plucher les poivrons avec un \u00e9conome.<\/li>\n<li itemprop=\"recipeInstructions\">\u00c9plucher les gousses d\u2019ail, les d\u00e9germer et les \u00e9craser au mortier ou les ciseler tr\u00e8s finement.<\/li>\n<li itemprop=\"recipeInstructions\">Broyer les tomates au blender et les tamiser pour faire un coulis.<\/li>\n<li itemprop=\"recipeInstructions\">Mesurer le volume de fumet en suivant les quantit\u00e9s indiqu\u00e9es sur le paquet de riz (normalement, entre 2 et 2,5 fois).<\/li>\n<li itemprop=\"recipeInstructions\">Faire chauffer l\u2019huile d\u2019olive dans une po\u00eale \u00e0 pa\u00eblla \u00e0 feu moyen doux. Saler le fond de la po\u00eale pour l\u2019emp\u00eacher de br\u00fbler.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter la seiche et la faire rissoler de 2 \u00e0 3 minutes. R\u00e9server.<\/li>\n<li itemprop=\"recipeInstructions\">Faire revenir les poivrons dans la m\u00eame huile (\u00e9ventuellement, ajouter un filet d\u2019huile si c\u2019est trop sec). Remuer fr\u00e9quemment pour qu\u2019ils ne br\u00fblent pas.<\/li>\n<li itemprop=\"recipeInstructions\">D\u00e8s que le poivron est tendre, additionner l\u2019ail, bien m\u00e9langer et poursuivre la cuisson encore de 2 \u00e0 3 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Ajouter le coulis de tomates, remuer et laisser r\u00e9duire pendant de 5 \u00e0 7 minutes.<\/li>\n<li itemprop=\"recipeInstructions\">Incorporer le fumet, les 2 dosettes d\u2019encre, le persil, le laurier, le safran et le paprika. \u00c9ventuellement l\u2019encre de la seiche si l\u2019on a r\u00e9ussi \u00e0 la garder.<\/li>\n<li itemprop=\"recipeInstructions\">Go\u00fbter et rectifier l\u2019assaisonnement de sel selon votre go\u00fbt. Il faut que ce soit l\u00e9g\u00e8rement sal\u00e9, car le bouillon va r\u00e9duire et concentrer les saveurs.<\/li>\n<li itemprop=\"recipeInstructions\">Lorsque le fumet commence \u00e0 bouillir, remettre la seiche dans la po\u00eale et y verser le riz en pluie. Laisser cuire le temps indiqu\u00e9 sur le paquet. Veiller \u00e0 ce que la chaleur soit r\u00e9partie uniform\u00e9ment et ne pas remuer le riz. De temps en temps, secouer un peu la po\u00eale.<\/li>\n<li itemprop=\"recipeInstructions\">Une fois le riz cuit, laisser reposer de 5 \u00e0 10 minutes couvert avec un linge de cuisine propre.<\/li>\n<li itemprop=\"recipeInstructions\">C\u2019est pr\u00eat\u00a0! Servir aussit\u00f4t. Bonne d\u00e9gustation !<br \/>\n<a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2016\/05\/paella-a-lencre-de-seiche-arroz-negro.html\/paella_a_l_encre_de_seiche_dans_poele\" rel=\"attachment wp-att-6628\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-6628\" src=\"http:\/\/jesuisuncuisinier.fr\/fr\/wp-content\/uploads\/2016\/05\/paella_a_l_encre_de_seiche_dans_poele.png\" alt=\"Pa\u00eblla \u00e0 l'encre de seiche\" width=\"640\" height=\"427\" srcset=\"https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/05\/paella_a_l_encre_de_seiche_dans_poele.png 640w, https:\/\/jesuisuncuisinier.fr\/wp-content\/uploads\/2016\/05\/paella_a_l_encre_de_seiche_dans_poele-320x213.png 320w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/a><\/li>\n<\/ol>\n<p><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div> <!-- \/# directions -->\n<script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><ins class=\"adsbygoogle\"style=\"display:block\"data-ad-client=\"ca-pub-7750789452383743\"data-ad-slot=\"3064891712\"data-ad-format=\"auto\"><\/ins><script async>(adsbygoogle = window.adsbygoogle || []).push({});<\/script> <amp-ad width=\"100vw\" height=320 type=\"adsense\" data-ad-client=\"ca-pub-7750789452383743\" data-ad-slot=\"1189241592\" data-auto-format=\"rspv\" data-full-width><div overflow><\/div><\/amp-ad><div align=\"justify\" class=\"hints-wrapper\" ><h3>Conseils et astuces<\/h3><div class=\"hints-content hints\"><\/p>\n<ul>\n<li>Accompagnez la <strong>pa\u00eblla \u00e0 l\u2019encre de seiche<\/strong> avec d\u2019un peu de <strong>sauce a\u00efoli<\/strong>.<\/li>\n<li>La pa\u00eblla se mange d\u00e8s qu\u2019elle est pr\u00eate. C\u2019est pas tr\u00e8s bon r\u00e9chauff\u00e9.<\/li>\n<li>Au d\u00e9faut de la po\u00eale \u00e0 pa\u00eblla, on peut utiliser une po\u00eale normale tr\u00e8s large.<\/li>\n<li>Vous pouvez consulter une recette tr\u00e8s efficace pour faire un bon a\u00efoli maison en suivant <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2010\/07\/aioli-a-la-main.html\"><strong>ce lien<\/strong><\/a>.<\/li>\n<li>Pour bien r\u00e9ussir la pa\u00eblla, il est important d\u2019utiliser un <strong>riz \u00e0 pa\u00eblla<\/strong> et bien respecter le <strong>temps de cuisson<\/strong>. Le plus souvent, le riz prend de 18 \u00e0 20 minutes pour cuire. La premi\u00e8re moiti\u00e9 \u00e0 feu moyen, puis \u00e0 feu doux.<\/li>\n<li>Si le feu n&rsquo;est pas suffisamment large pour que la chaleur se reparte uniform\u00e9ment,\u00a0 la deuxi\u00e8me parti de la cuisson, on peut mettre la po\u00eale au four pr\u00e9chauff\u00e9 \u00e0 175 \u00baC.<\/li>\n<li>On peut utiliser 150\u00a0ml de <strong>coulis de tomates<\/strong> ou des <strong>tomates concass\u00e9es<\/strong> tr\u00e8s finement d\u00e9j\u00e0 pr\u00e9par\u00e9es.<\/li>\n<li>Des <strong>fruits de mer<\/strong> tels que des crevettes, des moules, des palourdes et des anneaux de calamar vont tr\u00e8s bien avec la <strong>pa\u00eblla \u00e0 l\u2019encre de seiche<\/strong> ainsi que des morceaux de <strong>lotte<\/strong>.<\/li>\n<li>Si vous en avez l\u2019opportunit\u00e9, faites cuire la pa\u00eblla au feu de bois, de pr\u00e9f\u00e9rence d\u2019oranger. C\u2019est encore mieux\u00a0!<\/li>\n<li>Sur le blog vous trouverez \u00e9galement la <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2016\/02\/paella-aux-fruits-de-mer.html\"><strong>recette de la pa\u00eblla aux fruits de mer<\/strong><\/a>, mais aussi d\u2019autres recettes de riz tr\u00e8s populaires en Espagne comme le <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2009\/10\/paella-au-chorizo-et-au-travers.html\">riz campagnard au travers de porc et chorizo<\/a><\/strong> ou le <a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/03\/riz-a-la-morue-cuisine-espagnole.html\"><strong>riz \u00e0 la morue<\/strong><\/a>.<\/li>\n<li>Pour plus de <strong>recettes \u00e0 l\u2019encre de seiche<\/strong>, go\u00fbtez les <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2011\/10\/tortellini-noir-au-saumon-et-ricotta.html\">tortellinis noirs au saumon<\/a><\/strong> ou les <strong><a href=\"http:\/\/jesuisuncuisinier.fr\/fr\/2015\/04\/spaghettis-noirs-aux-fruits-de-mer.html\">spaghettis noirs aux fruits de mer<\/a><\/strong>.<\/li>\n<\/ul>\n<p><\/div><\/div> <!-- \/# hints --><\/div><div class=\"cleaner\" style=\"padding-bottom: 10px;\">&nbsp;<\/div><\/div><!-- \/ #recipe --> \n<\/p>\n\u00c0 bient\u00f4t pour une nouvelle recette !\n","protected":false},"excerpt":{"rendered":"<p>Comment pr\u00e9parer une pa\u00eblla \u00e0 l\u2019encre de seiche. Recette facile. Oui ! Une pa\u00eblla noire. C\u2019est super bon ! L\u2019encre de seiche renforce tellement bien le go\u00fbt<\/p>\n","protected":false},"author":1,"featured_media":6629,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_yoast_wpseo_focuskw":"pa\u00eblla \u00e0 l\u2019encre de seiche","_yoast_wpseo_metadesc":"Comment pr\u00e9parer une pa\u00eblla \u00e0 l\u2019encre de seiche. Recette facile. Oui ! Une pa\u00eblla noire. C\u2019est super bon ! L\u2019encre de seiche renforce tellement bien le go\u00fbt","footnotes":""},"categories":[841,20,843],"tags":[993,939,1106],"class_list":["post-6625","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-riz-et-pates","category-recette","category-poisson-et-fruits-de-mer","tag-paella","tag-seiche","tag-encre-de-seiche"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Recette de pa\u00eblla \u00e0 l\u2019encre de seiche (\u00abarroz negro\u00bb). Cuisine espagnole<\/title>\n<meta name=\"description\" content=\"Comment pr\u00e9parer une pa\u00eblla \u00e0 l\u2019encre de seiche. Recette facile. Oui ! Une pa\u00eblla noire. C\u2019est super bon ! 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