Arròs Negre

ByChad
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Black arròs negre with squid. AI illustration from the MFD Instagram campaign.

Arròs Negre

Squid and culinary cuttlefish ink give this Spanish rice its deep color. A broad pan helps the stock cook away evenly.
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Prep Time 15 minutes
Cook Time 33 minutes
Resting 5 minutes
Total Time 53 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 3 3/4 cups low-sodium fish stock plus more if needed
  • 8 grams food-grade cuttlefish or squid ink
  • 2 tablespoons olive oil
  • 12 ounces cleaned squid bodies sliced and tentacles cut small
  • 3 garlic cloves minced
  • 2 medium ripe tomatoes grated (about 3/4 cup pulp)
  • 1/2 teaspoon sweet paprika
  • 1 1/2 cups Spanish bomba rice about 300 g
  • 1 lemon cut into wedges

Method
 

  1. Bring the stock to a simmer. Whisk the ink into half a cup of the hot stock, then return it to the pot. Taste before adding any salt, since ink and stock both contribute seasoning.
  2. Dry the squid well. Heat the oil over medium-high heat in a 14-inch shallow pan. Sear the squid for 2 minutes. Lift out a few attractive rings for the top and leave the rest in the pan.
  3. Reduce heat to medium. Stir in the garlic for 30 seconds, then cook the grated tomatoes until thick and darker, 5–7 minutes. Add paprika and rice, stirring briefly to coat.
  4. Pour in the hot black stock and level the rice. Cook briskly for 7 minutes. Turn the heat down and simmer undisturbed for 10–14 minutes, returning the reserved squid for the final 4 minutes. Add a little hot stock along the edge if the grains are still chalky and the pan is dry.
  5. When the squid is cooked through, the rice tender and the liquid absorbed, take the pan off the heat. Rest 5 minutes and serve with lemon.

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Whisk the ink into a little warm stock before it goes into the pan. It disperses more evenly that way, and tasting the stock first gives you a chance to adjust for the salt in the ink.

Dish illustration from MFD’s Spain Beyond Paella Reel, created with AI.

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