World Flavors Cookbook

Arroz Negro (Squid Ink Rice)

A striking jet-black rice dish from the Mediterranean coast, flavored with squid ink and loaded with tender cuttlefish or squid.

Cuisine: Spain

Ingredients

• 400g Bomba rice
• 500g squid or cuttlefish, cleaned and chopped
• 2 packets squid ink
• 1L rich fish stock
• Sofrito: tomato, onion, garlic
• Aioli for serving

Instructions

1. Sauté the squid in a paella pan. Add the sofrito and cook down.
2. Stir in the rice and squid ink, coating every grain.
3. Add hot stock and simmer without stirring for 18 minutes.
4. Let rest for 5 minutes. Serve with a large dollop of garlic aioli.