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Arroz Negro

Name: Arroz Negro
Total time: 1h
Yield: 4 servings
Cuisine: Spain
Ingredients: 300g bomba rice; 400g squid and cuttlefish; 2 sachets squid ink; Sofrito (tomato, onion, garlic); Fish stock; Olive oil; Alioli

Valencian black rice with squid and cuttlefish ink, finished with alioli.

1h 4 servings Medium

Ingredients

• 300g bomba rice
• 400g squid and cuttlefish
• 2 sachets squid ink
• Sofrito (tomato, onion, garlic)
• Fish stock
• Olive oil
• Alioli

Method

Step 1 of 425%

Sauté squid in olive oil; add sofrito and squid ink.

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1
Sauté squid in olive oil; add sofrito and squid ink.
2
Add rice; toast 1 min.
3
Pour hot stock; simmer 18 min undisturbed.
4
Rest 5 min; serve with alioli on the side.