Arroz negro (black rice)
Rice cooked with cuttlefish and its ink, deep in flavour and jet black. Serve it with a spoonful of allioli.
- 55 min15 prep · 40 cook
- MediumDifficulty
- 620 kcalper serving
Ingredients
- Bomba rice350 g
- Cuttlefish or squid, cleaned500 g
- Squid ink (2 sachets)2 tsp
- Hot fish stock1.1 l
- Onion1
- Green pepper1
- garlic3 cloves
- Ripe tomato, grated1
- Sweet paprika1 tsp
- Olive oil5 tbsp
- Saltto taste
- Allioli, to serveto taste
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Steps
- 1
Cut the cuttlefish into small pieces. Finely chop the onion, pepper and garlic.
- 2
Heat the oil in a paella pan and fry the cuttlefish over high heat until it loses its liquid.
- 3
Add the onion, pepper and garlic and cook gently until soft.
- 4
Stir in the tomato and cook until dark and jammy, then add the paprika for a few seconds.
- 5
Add the rice and stir for a minute. Dissolve the ink in the hot stock, pour it in and taste for salt.
- 6
Cook without stirring: 10 minutes on high heat, then 8 on low.
- 7
Let it rest off the heat, then serve with allioli.
Tips and questions
- Where do I find squid ink?
- Fishmongers and most supermarkets sell it in small sachets, usually in the frozen fish aisle. You can also use the ink sac of fresh cuttlefish.
- Can I use frozen cuttlefish?
- Yes. Thaw it in the fridge and pat it dry, then fry it until all the water it releases has evaporated before adding the vegetables.
Enjoy your meal!
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