Fish & SeafoodDifficulty: medium
Arroz Negro (Squid Ink Rice)
Dramatic jet-black rice from the Spanish coast, glossy with squid ink and crowned with alioli.
15
Prep Time
35
Cook Time
4
Servings
Ingredients
Instructions
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1Brown the squid in olive oil; set aside.
2Soften onion, garlic and pepper in the same oil. Add tomato and cook down 5 min.
3Stir in the ink. Add rice and coat 2 min.
4Pour in the hot stock, add the squid back, and simmer without stirring 18 min.
5Rest 5 min covered. Serve with alioli and lemon.
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