Arroz Negro
A dramatic black rice from the Valencian and Catalan coast, stained and flavoured by cuttlefish ink built on a broth of the very same seafood. A spoonful of garlicky allioli on top is not optional; it cuts the deep, briny richness perfectly.
Approximate, per 1 plate (~350g). Values vary by recipe and portion.
Ingredients
- ·320 g (about 1 1/2 cups) Bomba or other short-grain paella rice
- ·500 g (about 1 lb) cleaned cuttlefish or squid, cut into small pieces
- ·4 sachets (about 16 g) squid or cuttlefish ink
- ·1 litre (4 cups) warm fish stock
- ·1 small onion, finely chopped
- ·1 ripe tomato, grated
- ·3 garlic cloves, finely chopped
- ·4 tablespoons olive oil
- ·1 teaspoon sweet paprika
- ·Salt, to taste
- ·Allioli and lemon wedges, to serve
Method
- 1
Heat the olive oil in a wide paella pan or shallow casserole and sauté the cuttlefish over medium-high heat until it loses its raw look, about 4 minutes.
- 2
Lower the heat, add the onion and garlic and cook until soft, then stir in the grated tomato and cook it down to a jammy sofrito, about 8 minutes.
- 3
Stir in the paprika, then the rice, coating every grain in the sofrito for a minute.
- 4
Dissolve the ink in a ladle of the warm stock and pour it in along with the rest of the hot stock; season with salt and stir once to distribute the rice evenly.
- 5
Cook over medium heat without stirring for about 18 minutes, letting the liquid reduce and the rice absorb it; lower the heat toward the end if it dries too fast.
- 6
Turn off the heat when the rice is just tender and the surface looks glossy, cover loosely with foil or a cloth and rest for 5 minutes.
- 7
Serve straight from the pan with a dollop of allioli and lemon wedges on the side.