Squid with Black Rice

This is how I remember the look and taste of a dish I ate at Ama Lur Restaurant when staying in Ibiza one Christmas. I was impressed by their modern interpretation of the Spanish classic (arroz negro), which I originally learnt to cook from my dear friend Eduardo. Here, the rice remains virginal white with the squid cooked into it toward the end. It is then moulded and turned out into a deep plate in a pool of black ink sauce which stains the rice black as you start to eat.