Squid Ink Rice


  • 40 ml ( fl oz) extra virgin olive oil
  • 1 small onion, finely diced
  • 1 garlic clove, sliced
  • 200 g (7 oz/1 cup) medium-grain rice
  • 2 fresh bay leaves
  • 40 ml ( fl oz) squid ink
  • 450 ml (16 fl oz) fish stock, hot
  • sea salt and freshly ground black pepper


Heat the oil in a heavy-based saucepan over medium heat. Add the onion and garlic and cook for 3 minutes or until softened. Add the rice and bay leaves, stirring to coat the grains well. Add the squid ink and cook for 1 minute.

Add half of the stock and bring to the boil. Gradually add the remaining stock, a little at a time, making sure it is absorbed before adding more. Stir occasionally and cook until the rice is al dente. Season with salt and pepper. Serve immediately.