Name: Black rice with cuttlefish (Arroz Negro con choco)
Yield: Serves 4
Cuisine: Spanish
Ingredients: 5 teaspoons (16 g) squid ink; 1 tomato; 2½ cups (1 lb/500 g) Bomba or Arborio rice; ¾ cup (175 ml) fino sherry or white wine; 3½ oz (100 g) seaweed such as Wakame, salicornia, or samphire; 3 tomatoes, chopped; 2 cloves garlic, peeled and sliced; 1 tablespoon sweet paprika; 12 oz (350 g) cleaned cuttlefish or squid; Extra virgin olive oil; 1 red bell pepper, seeded, deribbed, and chopped; Handful chopped parsley; 1 clove garlic; Salt; 6⅓ cups (1.5 liters) good quality fish stock, warm

Preparation info

Serves
4

Difficulty
Easy

Appears in

Andaluz

By Fiona Dunlop

Published 2023

About

Despite the ferocious color, squid ink is used for its delicate, briny flavor, and is widely present in Spain’s rice-obsessed Levant region of Valencia, and also Catalunya. Andalucía, too, loves it, and David’s dish with cuttlefish or squid uses local rice from the Doñana marshes just to the north. “It is very absorbant rice,” he advises. “So it needs three times its quantity in water. The Valencians developed it here in the 19th century when they di