Black Rice with Squid Ink (Arroz negro)

Name: Black Rice with Squid Ink (Arroz negro)
Total time: 1 h 30 min
Yield: 5 servings
Cuisine: Spanish & Portuguese
Ingredients: 400 g rice; 2 medium cuttlefish; 6 large shrimp; 250 g pork ribs; 4 sachets squid ink; 2 cloves garlic; 1 red bell pepper; 1 large onion; 2 ripe tomatoes; about 10 glasses fish stock (stock to rice ratio 2:1); 8 tbsp olive oil; 2 dried ñora peppers (can be replaced with 1 tsp smoked paprika); parsley, to taste; saffron threads; salt, to taste; allioli (garlic mayonnaise-like sauce) for serving, optional

Time: 1 hr 30 min5 servingsapprox. 690 kcal / serving (estimated)approx. 22 g protein / serving

Black Rice with Squid Ink (Arroz negro) (illustration)

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Method

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Clean the cuttlefish, cut it up and drain.
Heat the oil in a wide pan or earthenware dish and fry the peeled garlic and the seeded ñora peppers in it. When they are browned, remove them and crush them in a mortar with the ink and parsley.
Add the finely chopped onion and cook until dark brown, taking care that it does not burn.
Add the chopped pork ribs and fry for 8-10 minutes.
Add the cuttlefish, the diced red pepper and the grated tomato, and cook until everything is tender.
Fry the rice for a few minutes, then pour in the hot fish stock. Add the mixture crushed in the mortar and the saffron, and cook over high heat for 8 minutes. Add the shrimp, season, then cook over lower heat for another 8-10 minutes. You can also finish the top in a preheated oven so the rice does not stick. Cover and rest for 5-7 minutes.
Serve with real allioli, not garlic mayonnaise.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Arroz negro (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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