Black Rice
Arroz negro: rice stained inky with squid ink, tasting far more of the sea than it looks like it should. It will stain your teeth and it is completely worth it, especially with a blob of garlic mayonnaise on top.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Whisk the squid ink into the hot stock until evenly black. Heat the oil in a 26cm shallow pan over high heat.
Sear the squid rings for 90 seconds until just opaque, then lift them out; any longer now and they will be rubbery later.
Lower the heat to medium, add the onion and cook 4 minutes, then add the garlic, grated tomato and paprika and cook 2 minutes more until dark and thick.
Stir in the rice for 1 minute, pour in all the inky stock, season and spread level. Do not stir from this point.
Boil hard for 5 minutes, then simmer for 6 to 7 minutes until the liquid is absorbed and the rice is just tender with a little bite.
Scatter the squid over the top for the final minute to warm through, then rest off the heat for 2 minutes and serve with the garlic mayonnaise.
Read all that and thought “absolutely not”?
Completely fair. Black Rice is sitting in the Spanish kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Spanish kitchen
Small plates, long evenings, olive oil everywhere.