Arroz negro
Black rice with squid ink
Arroz negro (arròs negre): jet-black squid-ink rice with all-i-oli
Along the coast from Valencia up to the Costa Brava, arroz negro (arròs negre in Catalan and Valencian) is a seafront restaurant favourite, ordered for the table at lunchtime and brought out in its pan. Squid and its ink turn the rice glossy black and give it a deep taste of the sea, and every forkful gets a dab of garlicky all-i-oli. This version uses the traditional egg-free all-i-oli, just garlic, oil and salt pounded together; if you'd rather make the easier egg version, use a pasteurised egg, and note that raw egg is not suitable for pregnant women, young children, older people or anyone with a weakened immune system. Chef's tip: buy squid ink in sachets or small jars from a fishmonger or Spanish deli; the ink sac inside a whole squid is far too small to colour a whole pan.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the rice
- 5 tbsp olive oil
- 1 ⅛ lb cleaned squidbodies cut into 1.5 cm squares, tentacles halved
- 1 onionfinely chopped
- 1 green pepperfinely chopped
- 3 cloves garlicfinely chopped
- 1 ripe tomatograted, skin discarded
- ¼ oz squid or cuttlefish ink2 sachets
- 4 ½ cups fish stockhot; check the label if you need it gluten free
- 1 tsp saltto taste
For the all-i-oli (egg-free)
- 3 cloves garlicpeeled, green germ removed
- ½ tsp coarse salt
- ¾ cup mild olive oil
- 1 tsp lemon juice (optional)
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Method
0/8 doneStep 1: Make the all-i-oli first. Pound the 3 cloves garlic with the ½ tsp coarse salt in a mortar to a smooth, wet paste.
3 minStep 2: Add the ¾ cup mild olive oil a few drops at a time, working the pestle round in one direction, until it thickens into a pale, stiff sauce. Common mistake: pouring the oil in too fast. The sauce splits into oily garlic; if it does, start again with a fresh clove and add the split mixture drop by drop. Stir in the 1 tsp lemon juice if you like, and keep it in the fridge.
15 minStep 3: Heat the 5 tbsp olive oil in a 34–36 cm paella pan or wide frying pan over a high heat. Add the 1 ⅛ lb cleaned squid and fry for 3–4 minutes, stirring, until it turns opaque white and the liquid it releases has bubbled away.
4 minStep 4: Lower the heat to medium, add the 1 onion and 1 green pepper and cook for 10 minutes, stirring, until soft and golden. Add the 3 cloves garlic for the last minute.
10 minStep 5: Add the 1 ripe tomato and cook for 4–5 minutes, until it darkens to a thick paste. Stir in the 1 tsp sweet pimentón (Spanish paprika) for 10 seconds.
5 minStep 6: Add the 11 ½ oz short round paella rice (bomba or senia) and stir for 1 minute so every grain is coated. Stir the ¼ oz squid or cuttlefish ink into the hot 4 ½ cups fish stock, pour it over the rice and add the 1 tsp salt. Stir once to spread the rice evenly, then stop stirring.
2 minStep 7: Boil over a high heat for 8 minutes, then lower to medium-low and simmer for 8–10 minutes more, until the stock is absorbed and the rice is just tender. Give the pan a quarter-turn now and then so it cooks evenly. The squid will be soft by now: it has either seconds or a long simmer, and this is the long simmer.
17 minStep 8: Turn the heat up for the last minute to toast the base lightly, then take off the heat, cover with a tea towel and rest for 5 minutes. Serve from the pan with the all-i-oli on the side. If you made your own fish stock ahead, cool it quickly and keep it in the fridge for up to 2 days.
6 min
Nutrition per serving
- Calories
- 690 kcal
- Protein
- 27 g
- Carbs
- 70 g
- Fat
- 33 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does arroz negro take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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