Arroz negro

Name: Arroz negro
Cook time: 1 h 30 min
Yield: 6
Cuisine: Spanish
Ingredients: 600g cleaned squid, tubes sliced with wings attached, tentacles cut into sets of two; 130ml extra-virgin olive oil; salt flakes and freshly ground black pepper; 1 brown onion, finely diced; 4 garlic cloves, finely chopped; 2 celery stalks, finely diced; 1.2 litres fish stock; 1½ tbsp squid ink; 2 tsp fennel seeds; 1 tsp sweet paprika; ½ tsp smoked paprika; 1 large fresh bay leaf, very finely chopped; 3 medium tomatoes, coarsely grated, residual skin discarded; 500g Calasparra Bomba rice; 4-6 scampi; 1 lemon

Karen Martini

September 23, 2015

A traditional Spanish rice dish ... Arroz negro.Bonnie Savage

Time:1-2 hoursServes:6

Arroz negro is a traditional rice dish - essentially paella, though not called such - typical to Valencia and Catalonia on Spain's Mediterranean coast. The colour, and plenty of its maritime flavour, comes from a good dose of squid ink, which is readily available these days at specialty stores and fishmongers. This is the kind of food that I enjoy as the weather starts to warm up; all it really needs is a bowl of dressed bitter leaves and a glass of zippy white wine or dry sherry.

Ingredients

600g cleaned squid, tubes sliced with wings attached, tentacles cut into sets of two
130ml extra-virgin olive oil
salt flakes and freshly ground black pepper
1 brown onion, finely diced
4 garlic cloves, finely chopped
2 celery stalks, finely diced
1.2 litres fish stock
1½ tbsp squid ink
2 tsp fennel seeds
1 tsp sweet paprika
½ tsp smoked paprika
1 large fresh bay leaf, very finely chopped
3 medium tomatoes, coarsely grated, residual skin discarded
500g Calasparra Bomba rice
4-6 scampi
1 lemon

Allioli

3 garlic cloves
salt flakes
1 lemon, juiced
80ml extra-virgin olive oil
2 handfuls flat-leaf parsley, chopped

Method

1. For the allioli, crush the garlic with a pinch of salt using a mortar and pestle. Once a smooth paste, gradually add the lemon juice and oil until roughly emulsified. Stir through the parsley and set aside.
2. Heat a 40-50-centimetre paella pan or large skillet over medium-high heat. Add the squid and 30 millilitres of oil to a bowl, season lightly with salt and pepper and toss to coat. Tip into the pan and cook, stirring frequently, until all the juices evaporate, about two minutes. Tip out of the pan and set aside.
3. Reduce the heat to medium and add the remaining 100 millilitres of oil. Add the onion, garlic and celery and cook, stirring occasionally, for 15 minutes until caramelised and sticky.
4. Meanwhile, heat the stock in a medium saucepan. Add the ink and stir to combine.
5. Add the fennel seeds, sweet paprika, smoked paprika, bay and tomato to the paella pan and cook until reasonably dry. Stir in the rice until coated and then flatten down until evenly layered. Add half the hot stock and cook, without stirring, until the rice begins to swell, about 15 minutes. Given the size of the pan, you will need to move it periodically over the burner so that the rice cooks evenly.
6. Add the remaining stock and cook for 10 minutes.
7. Scatter the squid and any residual juices over the top of the rice, pushing the pieces into the rice. Push the scampi firmly into the rice and cook until all the liquid has been absorbed, about 10 minutes, being sure to move the pan around constantly.
8. Remove the pan from the heat, cover with a clean tea towel and set aside for 10 minutes – this will finish the cooking process. Once rested, squeeze over the lemon.
9. Take the pan directly to the table and serve the allioli on the side, or drizzle a little over the rice and serve the remainder on the side.
Tips
1. Unless you have a burner that will span the whole paella pan, it is very important to move the pan around to ensure that the rice cooks evenly.
2. Don't stir the rice; the crust that forms on the base of the pan is an essential element of the dish.
3. Instead of scampi, use prawns, mussels or pieces of cracked blue swimmer crab.