Arroz Negro (Spanish Squid Ink Rice)
Ingredients
Directions
Ingredients
1 lb
squid, cleaned
salt
4 c
hot fish or shrimp stock
6 tbsp
olive oil, divided
1
large white onion, finely chopped
1
large green bell pepper, finely chopped
1
large tomato, grated on a box grater, skins discarded
3
garlic cloves, peeled, finely chopped
1 c
Spanish Calasparra rice
¼ c
dry white wine
2-3 tbsp
squid or cuttlefish ink
2 tbsp
chopped parsley, plus extra for garnish
4
whole large shrimp, with heads on
4
whole large shrimp, with heads on
lemon wedges for serving
For the Garlicky Saffron Aioli
1
pinch saffron threads
1 tsp
hot water
1
large egg yolk
1-2
garlic cloves, smashed to a paste
2 tsp
fresh lemon juice
¾ c
extra-virgin olive oil
salt
1
pinch of hot smoked Spanish paprika
Arroz Negro (Spanish Squid Ink Rice)
Arroz negro is a traditional Spanish dish made with squid, a short-grained Spanish rice known as Calasparra, and stained a striking black color with the addition of squid ink. In addition to coloring the rice, squid ink adds salinity and umami to the dish with a deep, smooth unctuousness. It makes for an impressive, festive presentation, especially with a few whole shrimp scattered on top and served with a garlicky saffron aioli to mix in with the rice.
4 servings
- Slice the body of the squid into thin rings. Slice the tentacles in half. Season with salt.
- Bring the fish or shrimp stock to a boil in a medium saucepan. Reduce the heat to low and maintain a simmer.
- Heat a 13-inch (paella) pan over medium heat. Add 2 tablespoons of oil. Add the squid and sauté for 30 seconds. Remove the squid and set aside. Add the rest of the oil to the pan. Add the onion and green pepper, and sauté until soft and tender, about 15 minutes, reducing the heat if the onion starts to burn. Add the tomato and garlic, and sauté another 10 minutes, stirring regularly.
- Add the rice to the pan and cook, stirring frequently for 1 minute. Add the wine and simmer another minute. Add the hot stock and the squid ink, and stir to combine. Add the chopped parsley. Simmer over medium heat (do not stir the rice at this point), about 10 to 12 minutes. Taste the rice. It should be tender at this point and most of the liquid should be absorbed. Scatter the reserved squid over the top and cook another 4 to 5 minutes. Remove from the heat, cover, and let rest about 5 minutes.
- Use kitchen shears to cut along the length of the back of each shrimp, just deep enough to expose the vein. Remove the vein. Toss the shrimp with olive oil. Season with salt and pepper. Heat a grill, grill pan, or sauté pan, and cook shrimp, turning occasionally, until shells are bright red and meat is cooked through, about 5 minutes.
- Use kitchen shears to cut along the length of the back of each shrimp, just deep enough to expose the vein. Remove the vein. Toss the shrimp with olive oil. Season with salt and pepper. Heat a grill, grill pan, or sauté pan, and cook shrimp, turning occasionally, until shells are bright red and meat is cooked through, about 5 minutes.
- Serve the rice warm with lemon wedges, a garlicky saffron aioli to swirl into the rice, and a few cooked whole shrimp scattered on top.
For the Garlicky Saffron Aioli
- In a small bowl, crumble the saffron into the water. Let steep for 10 minutes.
- Whisk the egg yolk with the garlic and 1 teaspoon of lemon juice. Gradually add the olive oil, drop by drop, whisking all the time. Once it thickens, you can begin to add the oil more quickly, continuously whisking until all the oil has been added.
- Stir in the remaining 1 teaspoon of lemon juice and the saffron water and season the aioli with salt and a pinch of smoked paprika.
Linda Schneider
Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.