Arroz Negro (Spanish Black Squid-Ink Rice)
Inspired by techniques from NYT Cooking.
Squid simmered in a sofrito of onion, pepper, tomato, garlic, saffron and paprika, then cooked with short-grain rice, fish stock and squid ink on the hob before finishing in a 165 °C oven. Rested, then served with allioli and lemon.
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Method
- 1
Cook the sofrito. Heat the oil in the casserole over medium heat and soften the onion for 6-8 min. Add the squid and cook for 5 min, then the pepper, garlic, tomato, parsley, saffron, paprika and chilli. Cover and simmer gently for 25-30 min until the squid is tender; long, slow cooking relaxes squid that would otherwise stay rubbery.
- 2
Dissolve the ink. Heat the oven to 165 °C (145 °C fan). Stir the squid ink into a ladle of the hot stock until fully dissolved so it colours the rice evenly.
- 3
Add the rice. Stir in the rice for 1 min to coat it in the sofrito, then pour in the remaining stock, the ink mixture, salt and pepper. Boil uncovered for 10 min, stirring once or twice, until it is no longer soupy but still a little loose.
- 4
Finish in the oven. Transfer to the oven for 12-15 min until the liquid has been absorbed. Cover loosely with foil and rest for 10 min so the grains finish cooking in their own steam.
- 5
Make the allioli. Pound the garlic with the salt to a paste, then add the oil drop by drop, working constantly, before adding it in a thin stream until thick. If it splits, start again with a fresh spoonful of garlic paste and slowly beat the split mixture back in. Serve the rice with the allioli and lemon wedges.
Storage
Best eaten fresh. Refrigerate leftovers within 1 hour for up to 1 day and reheat until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- 30-35 cm wide shallow casserole or paella pan
- small bowl
- pestle and mortar or blender
- foil
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 868 kcal |
| Protein | 37.7 g |
| Carbohydrate | 94.7 g |
| of which sugars | 4.9 g |
| of which free sugars | 0.1 g |
| Fat | 36.6 g |
| of which saturates | 5.6 g |
| Fibre | 3.7 g |
| Salt | 1.7 g |
Protein per 100 kcal
4.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
