Arroz Negro – Spanish Black Squid Ink Rice Recipe

Ingredients (4 servings):

  • 1 can squid in its ink
  • 200 g short grain rice
  • 1 litre hot fish stock
  • a few large prawns
  • 1 red pepper
  • 1 onion
  • 3 garlic cloves
  • 1 tablespoon sweet pimenton (Spanish smoked paprika)
  • 4-6 tablespoons canned chopped tomatoes
  • a few tablespoons extra virgin olive oil
  • 1 stalk green garlic (or green onion)
  • a handful of Spanish fried almonds

 

Preparation method:

  1. Chop the red pepper.
  2. Chop the onion.
  3. Chop the garlic.
  4. Slice the green part of the green garlic.
  5. Heat the olive oil and fry the chopped onions and peppers, over medium-low heat, for about 10 minutes until caramelised.
  6. Add the garlic and the pimenton, fry for another minute, stirring.
  7. Add the chopped tomatoes and cook for 2 minutes.
  8. Add the rice, and stir to coat with the pan’s content for a few minutes.
  9. Add the fish stock and the canned squid with its ink.
  10. Cook, stirring from time to time, over low heat until the liquid is absorbed and the rice is cooked, for about 20-30 minutes.
  11. Meanwhile, cook the prawns in a different pot in salted water for a few minutes.
  12. Serve the arroz negro, while hot, topped with cooked prawns, green onion slices and a few Spanish fried almonds.