Arroz Negro Recipe

by Adrienne Matt on August 13, 2010

in Fish

One of my favorite seafood dishes is rice with squid ink and calamari. It’s earthy and very satisfying. This is a riff on Robert Carrier’s Great Dishes of Spain. It’s his ingredients list and quantities but I’ve modified how you put it all together.


1.2 liters/2 pts fish stock
6T olive oil
350g/12 oz baby squid, cut into thin rings
1.2 Spanish onion, finely chopped
2 cloves garlic, finely chopped
125g/5 oz ripe tomatoes, peeled, seeded, finely chopped
1 Tblsp pimenton dulce
1 tsp sea salt
350g/12 oz paella rice
3 small packets squid ink

Put the fish stock in a 3 qt pot with a lid. Covered, bring the stock to a low, rolling boil.
In a 4 qt pot with a lid, heat the olive oil until sizzling. Saute squid for 3-4 minutes. Add onion and garlic; Saute until onions are transparent. Add tomatoes, pimenton and salt; mix well. Add rice and stir.
Pour half the fish stock over the rice and simmer for 10 minutes.
Mix the squid ink in the remaining fish stock. Then pour the inky fish stock into the rice and mix well. Cook about 10 minutes more or until the rice is cooked through. Add more hot water if necessary.
The rice should be fluffy and tender but with a little bite.
Cover the pan, remove from heat and let the pan rest at least 5 minutes before serving.

If you want a little more color to the dish, add steamed and shelled langoustines and finely diced red pepper as garnish.

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