Arroz negro - Rice with squid ink
Arroz negro is made with cuttlefish and squid and it is a typical Mediterranean dish characterized by its black colour. The dish's dark colour comes from squid ink.
- Chop the fresh squids, the cuttlefish and put to the side.
- Fry the chopped garlic and bay leaves on olive oil in a big saucepan. When the garlic is lightly golden, remove the bay leaves and chop them.
- Lower the heat and add the cuttlefish and squid cleaned and in pieces, also the ink. If the ink is frozen, dissolve with a cup of warm white wine. After a few minutes, add the crushed bay leaves and leave uncovered.
- Put a paella pan on the fire, pour the oil and add the finely chopped onion until soft. Add the rice and stir constantly while frying.
- Pour the wine and let it evaporate, adding a little more than half of the fish stock. Cook for about 10 minutes over high heat.
- Add the remaining fish broth, also the cuttlefish and squid in, its ink previously fried.
- Add salt and cook for 7 -10 minutes. Leave it for 5 minutes off the heat before serving.
- Serve with All-i-oli.
Ingredients & Quantities:
350 gr of cuttlefish with their ink sac
300 g of whole squid medium
2 dl dry white wine
1 clove garlic
2 bay leaves
400 grams of rice Round
2 tablespoons chopped parsley,
2 tbsp salt
2 tbsp olive oil