Arroz negro - Rice with squid ink

Preparation Time: 60 Cooking Time: 15 For 4 persons

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.

Recipe method:

  1. Chop the fresh squids, the cuttlefish and put to the side.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the remaining fish broth, also the cuttlefish and squid in, its ink previously fried.
  7. Add salt and cook for 7 -10 minutes. Leave it for 5 minutes off the heat before serving.
  8. 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
1 onion
Fish broth
400 grams of rice Round
2 tablespoons chopped parsley,
2 tbsp salt
2 tbsp olive oil