Black Rice

Name: Black Rice (Arroz negro)
Yield: Serves 6 as a starter, 4 as a main course
Cuisine: Spanish
Ingredients: 600 g squid, cleaned and sliced; 6 tablespoons olive oil; 3 garlic cloves, finely chopped; 2 medium green peppers, halved, seeded and finely chopped; 1 large Spanish onion, finely chopped; 10 individual (4–5 g) sachets squid or cuttlefish ink (from a fishmonger or good delicatessen); 1 litre hot Fish Stock; 100 ml white wine; 250 g calasparra (paella) rice (see Spanish Suppliers); 1 dessertspoon tomato purée; 1 small bunch fresh flat-leaf parsley, roughly chopped; 10 individual (4–5 g) sachets squid or cuttlefish ink (from a fishmonger or good delicatessen); 10 individual (4–5 g) sachets squid or cuttlefish ink (from a fishmonger or good delicatessen); sea salt and black pepper; 1 lemon, in wedges; sea salt and black pepper

Arroz negro

Preparation info

Serves
6
as a starter as a main course

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

This rice is far subtler than its appearance would suggest. The squid ink that colours the rice is as much about the luxurious texture it provides as about flavour. It is important to have a good fish stock for this rice, and for your onions and peppers to be cooked and sweet. Once served, you will know if this dish has been a success because you should have black-lipped and black-toothed grins from your diners.

Ingredients

Europe
Spain
Fish course
Starter
Pescatarian
Mediterranean
Gluten-free
Spicy

Ingredients

Method