Arroz negro
Arroz negro, from above
Non vegValencia

Arroz negro

Inky black rice with squid and a blob of garlicky alioli. The paella's mysterious cousin.

60 minTime
28 gProtein each
mildSpice
Rice the colour of night2 chapters · 1 min read

Make it your way

Grandma's waySquid ink rice from Valencia and Catalonia with alioli.
The original
608kcalsame
28 gproteinsame
3 gfibresame
60minutessame

Arroz negro.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Short grain rice (sushi rice)1½ cups bomba or short grain rice
Squid400 g, cleaned and cut into rings
Squid ink2 sachets
Fish stock4 cups, hot
Olive oil3 tbsp, plus 2 tbsp for alioli
Onion1, finely chopped
Red bell pepper (red capsicum, red pepper)1, finely chopped
Garlic4 cloves, plus 2 for alioli
Tomato1 large, grated
Paprika1 tsp sweet
Egg yolk1, for alioli
Lemon juice2 tsp
Saltto taste

Method

6 steps
  1. 1Fry the squid in oil in a wide pan until it releases and reabsorbs its liquid.
  2. 2Add onion and pepper and cook slowly, then garlic, paprika and grated tomato until jammy.
  3. 3Stir in the rice to coat, then add hot stock mixed with squid ink. Season.
  4. 4Simmer hard for 10 minutes, then gently for 8 more without stirring.
  5. 5Raise the heat for a minute for socarrat, then rest under a cloth for 5 minutes.
  6. 6For alioli, pound garlic with salt, whisk in yolk and lemon, then drizzle in oil until thick.
Serve it like this

Serve straight from the pan at the table, a bowl of alioli in the middle and lemon wedges around. Everyone scrapes for crust.

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Make it a meal

What goes with Arroz negro: a bread or rice, a side, something to drink and something sweet.

On the side Escalivada60 min
On the side Ajo blanco15 min
A little snack Patatas bravas45 min
To drink Sangria15 min
Something sweet Crema catalana30 min
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