Black Rice

Name: Black Rice (Arroz Negro)
Yield: Serves Four
Cuisine: Spanish
Ingredients: 400 g (14 oz) squid with their ink; 100 ml (3½ fl oz) olive oil; 2 cloves garlic, peeled and chopped; Salt; 1 teaspoon paprika; 100 g (4 oz) tomatoes, skinned, de-seeded and chopped; 1 litre (1¾ pints) fish stock, hot; 400 g (13 oz) medium-grain rice

Arroz Negro

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

I have eaten superb black rices both in the Levante and in Catalonia. The dramatic colour of this dish can be unappealing to some people but it is quite a gastronomic experience, especially when made with chipirones, which are small, very fresh baby squid.

Ingredients

400 g (14 oz) squid with their ink
100 ml (3½

Europe
Spain
Fish course
Pescatarian
Gluten-free

Method

To prepare the squid, pull the head and tentacles away from the body and reserve the ink sac. Pull off and discard the skin. Split the body in half to remove and discard the transparent bony section. Cut the tentacles from the head just above the eye. Discard the head and cut off the beak. Wash the body and tentacles thoroughly in running water, drain and cut into small pieces. Heat the oil in