Arroz Negro (Spanish Black Rice)

🧂 Ingredients

• 300 g Arborio or Bomba rice(Bomba rice is traditional for paella-style dishes and absorbs liquid well without becoming mushy. Arborio is a good alternative.)
• 500 g Cleaned squid(Includes bodies and tentacles. Reserve the ink sacs.)
• 4 g Squid ink sacs(These are typically small, dark pouches found inside the squid. If using pre-packaged squid ink, adjust quantity as needed; 1-2 tablespoons is usually sufficient.)
• 1 L Fish stock or seafood broth(A good quality, low-sodium stock will enhance the seafood flavor.)
• 1 medium Yellow onion(Finely chopped.)
• 4 cloves Garlic(Minced.)
• 2 tablespoons Olive oil
• 100 ml Dry white wine(Optional, but adds depth of flavor.)
• 2 tablespoons Fresh parsley(Chopped, for garnish.)
• for serving Lemon wedges
• for serving Aioli(Homemade or store-bought.)

👨‍🍳 Instructions

1. 1

   Prepare the squid and ink: Clean the squid thoroughly, removing the quill, beak, and innards. Separate the tentacles from the bodies. Cut the squid bodies into ½-inch rings. Gently extract the ink sacs from the squid's body cavity, being careful not to rupture them. Set aside the ink sacs and the squid rings.

   ⏱️ 15 minutes
2. 2

   Sauté aromatics: Heat olive oil in a wide, heavy-bottomed pan or Dutch oven over medium heat (around 180°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 7 minutes
3. 3

   Cook the squid: Increase the heat to medium-high. Add the squid rings and tentacles to the pan. Sauté for 2-3 minutes until they just begin to turn opaque and firm up. Do not overcook at this stage, as they will cook further with the rice.

   ⏱️ 3 minutes
4. 4

   Deglaze and add rice: If using, pour in the white wine and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce by half. Add the rice to the pan and stir well to coat each grain with the oil and squid juices. Toast the rice for about 1-2 minutes.

   ⏱️ 3 minutes
5. 5

   Incorporate ink and stock: In a small bowl, carefully break open the squid ink sacs and mix the ink with about ½ cup (120ml) of the warm fish stock until fully dissolved. Pour this ink mixture into the pan along with the remaining warm fish stock. Stir everything thoroughly to distribute the ink evenly, which will turn the rice a deep black color.

   ⏱️ 2 minutes
6. 6

   Cook the Arroz Negro: Bring the mixture to a simmer, then reduce the heat to low. Cover the pan and cook for 15-20 minutes, or until the rice is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking, especially towards the end of cooking.

   ⏱️ 20 minutes
7. 7

   Rest and serve: Once cooked, remove the pan from the heat. Let the Arroz Negro rest, covered, for 5-10 minutes. This allows the flavors to meld and the rice to finish cooking in its own steam. Fluff gently with a fork. Garnish with fresh chopped parsley and serve immediately with lemon wedges and a generous dollop of aioli on the side.

   ⏱️ 10 minutes

💡 Pro Tips

• ✓The squid ink is crucial for the dish's signature color and briny flavor. Ensure it's evenly distributed.
• ✓Don't overcook the squid; it can become rubbery. It will finish cooking with the rice.
• ✓Using warm stock helps maintain a consistent cooking temperature for the rice.
• ✓Aioli is a traditional and highly recommended accompaniment, providing a creamy, garlicky contrast to the rich rice.

🔄 Variations

• Use cuttlefish ink and meat for a similar, slightly milder flavor.
• Add other types of seafood such as shrimp, mussels, or clams during the last 5-10 minutes of rice cooking.
• Incorporate finely diced bell peppers (red or green) with the onions for added color and flavor.

🥗 Nutrition

Per serving