Entree: Spain – Catalonia – Arròs Negre (Catalan black rice cooked with squid ink and seafood, resulting in a savory, ink-dark paella-style dish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 5 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) extra-virgin olive oil
- 1 lb (454 g) squid or cuttlefish, cleaned and cut into rings and tentacles
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 4 cloves garlic, minced, about 0.4 oz (11 g)
- 1 medium ripe tomato, grated (or 1/2 cup (120 g) crushed tomato)
- 1/2 cup (120 ml) dry white wine
- 2 cups (400 g) short-grain rice (Bomba or Calasparra preferred)
- 4 1/2 cups (1.08 L) hot fish stock
- 2 tbsp (30 ml) squid ink (from sachets or fresh), dissolved in 1/4 cup (60 ml) warm stock
- 1 tsp (5 g) sweet paprika
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (8 g) fresh parsley, chopped
- Lemon wedges for serving

Instructions

1. Heat the olive oil in a wide, heavy skillet or paella pan over medium heat. Add the chopped onion and cook until translucent, about 6 minutes. Add the garlic and cook 1 minute.
2. Stir in the grated tomato and cook down into a thick sofregit, about 6–8 minutes, until reduced and aromatic. Add the paprika and stir.
3. Add the squid pieces and sauté 2–3 minutes until they begin to firm. Pour in the white wine and let it reduce by half.
4. Stir in the rice, coating each grain with the sofregit for 1–2 minutes. Add the hot fish stock and the dissolved squid ink, stir gently to combine once, then spread the rice evenly.
5. Simmer uncovered over medium-low heat without stirring for 15–18 minutes, until the rice is tender and most liquid is absorbed. If the top dries before rice is cooked, add a splash more stock and continue.
6. Taste and adjust salt and pepper. Remove from heat, cover with a clean kitchen towel or lid, and rest 5 minutes.
7. Sprinkle with chopped parsley, serve with lemon wedges, and enjoy immediately.