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Arroz Negro

Serves 4 to 6 Entree rice, Pasta & Rice

Arroz Negro

Arroz Negro is a cherished staple in the everyday kitchens of Cataluña and Valencia, effortlessly woven into the rhythm of daily life. It's a dish so familiar that recipes are rarely needed, passed down through the generations by taste and instinct alone. This home-style version captures the essence of its roots, embracing straightforward seasoning and ample servings, just as a Spanish family cook would prepare it.

Savor the deep, briny richness of tender cuttlefish or squid mingling with the earthiness of squid ink, creating a striking ebony hue. The robust flavors of garlic and ripe tomatoes meld into the creamy bomba rice, all brought together by a fragrant fish stock. A dollop of alioli on top provides a silky, garlicky finish that perfectly complements the dish's savory depth.

Ingredients

  • 400 gbomba rice
  • 600 gcuttlefish or squid — cleaned and diced
  • 4 sachetssquid ink
  • 1onion — finely chopped
  • 2ripe tomatoes — grated
  • 3 clovesgarlic — minced
  • 1.2 Lfish stock — hot
  • 100 mlextra virgin olive oil
  • alioli — to serve
  • to tastefine sea salt

Method

  1. Begin by heating 100 ml of extra virgin olive oil in a wide, shallow pan over medium-high heat. Once the oil is shimmering, add the 600 g of cuttlefish or squid, cut into bite-sized pieces. Sauté until the seafood is lightly browned and has released its juices, which should take on a slightly caramelized aroma. Remove the seafood from the pan and set aside, leaving the flavored oil behind.
  2. Lower the heat to medium and add one finely chopped onion to the pan. Cook the onion until it becomes translucent and soft, stirring occasionally. Grate 2 ripe tomatoes directly into the pan, discarding the skins, and add 3 minced cloves of garlic. Continue cooking until the mixture becomes thick and jammy, with a deep, sweet aroma, about 10-15 minutes.
  3. Stir in 4 sachets of squid ink, ensuring it is evenly distributed throughout the sofrito. This will give the dish its characteristic black color and a rich, briny flavor. Mix well until the sofrito is uniformly dark.
  4. Bring 1.2 L of fish stock to a simmer in a separate pot. Once simmering, add it to the pan with the sofrito, stirring to combine. Taste the broth and adjust the seasoning with fine sea salt as needed.
  5. Evenly scatter 400 g of bomba rice across the pan, ensuring it is submerged in the liquid. Do not stir after this point to allow the rice to cook evenly and develop a crust at the bottom. Cook over medium heat until the rice absorbs most of the liquid and the grains are tender but still hold their shape.
  6. Return the browned cuttlefish or squid to the pan, gently nestling it into the rice. Continue cooking until the seafood is heated through and the rice has developed a slight crust on the bottom, known as 'socarrat'. The aroma should be savory and enticing.
  7. Once the rice is cooked and the socarrat has formed, remove the pan from the heat. Cover it with a clean kitchen cloth and let it rest for five minutes. This resting period allows the flavors to meld and the rice to finish cooking.
  8. Serve the Arroz Negro straight from the pan, accompanied by alioli to taste. The dish should have a balance of tender rice and seafood with a hint of the sea, complemented by the rich, garlicky alioli.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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