Puig’s Black Rice With Alioil

Name: Puig’s Black Rice With Alioil (Paella Negra)
Yield: Serves 6 to 8
Cuisine: Spain
Ingredients: 1 cup or more Garlic and Olive Oil Sauce (alioli); 1 to 2 lemons, cut into wedges; ¼ cup Cabernet Sauvignon vinegar or other mellow red wine vinegar, sherry vinegar, or red wine; ¼ cup Cabernet Sauvignon vinegar or other mellow red wine vinegar, sherry vinegar, or red wine; 8 to 10 cloves garlic, coarsely chopped; Pinch of sea salt; 1 cup or more Garlic and Olive Oil Sauce (alioli); 1 cup or more Garlic and Olive Oil Sauce (alioli); ¼ cup Cabernet Sauvignon vinegar or other mellow red wine vinegar, sherry vinegar, or red wine; ¼ cup Cabernet Sauvignon vinegar or other mellow red wine vinegar, sherry vinegar, or red wine; 3 cups Spanish rice (Valencia or bomba, or substitute an Italian risotto rice such as arborio superfino); 8 cups Spanish Fish Stock or mild chicken stock, plus more if needed; 8 cups Spanish Fish Stock or mild chicken stock, plus more if needed; 2 tablespoons squid or cuttlefish ink; 12 stalks asparagus, cut into 1½-inch lengths, or a handful of snow peas, torn across into 1-inch pieces (optional); 12 stalks asparagus, cut into 1½-inch lengths, or a handful of snow peas, torn across into 1-inch pieces (optional); 3 cups Spanish rice (Valencia or bomba, or substitute an Italian risotto rice such as arborio superfino); 3 cups Spanish rice (Valencia or bomba, or substitute an Italian risotto rice such as arborio superfino); 1 onion, finely chopped; 3 tablespoons olive oil; 2 tablespoons squid or cuttlefish ink; 1½ pounds small squid or cuttlefish, chopped; 1½ pounds small squid or cuttlefish, chopped; 1 large or 2 small bell peppers, stem, seeds, and membranes discarded, and chopped

Paella Negra

Preparation info

Serves
6 to 8

Difficulty
Medium

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Jose Puig (pronounced “pooch”) is a wonderful host and a warm, welcoming sight at any time. He is also a dedicated maker of wine, vinegar, and olive oil. His vineyards near Vendrell in Catalonia, south of Barcelona, are on a gently south-sloping hillside bordered by a Roman road, a reminder of centuries and peoples long past.

One clear, fine spring Sunday at the vineyard, he prepared a feast for about a dozen hungry and happy guests as we all chatted and sipped his wine. The food wa

Ingredients

Europe
Spain
Main course
Spring
Gluten-free
Mediterranean

Ingredients

Method