Spanish cuisine · Dough, Pasta & Rice

Arroz Negro

Jet-black rice with squid ink and alioli – dramatic and intense.

Ingredients · for 4 servings

• 400 g short-grain rice (Bomba)
• 500 g squid
• 4 sachets of squid ink
• 1 onion
• 2 tomatoes
• 4 garlic cloves
• 1.1 l fish stock
• Olive oil
• Alioli to serve

Instructions

1. Cut the squid into rings and sear well.
2. Reduce the onion, garlic and grated tomatoes into a sofrito.
3. Add the rice, toast briefly, dissolve the ink in the warm stock and pour in.
4. Cook for 18 minutes without stirring, then let rest for 5 minutes.
5. Serve with a dollop of alioli.