Wondering what dish to serve your dinner guests? Would you like to impress them with another rice dish that is not a paella, or do you just want to prepare a super tasty rice dish? This Arroz Negro or Black Rice with Squid recipe is what you are looking for. Read on!
If you have been around the Mediterranean coast of Spain, you will have surely come across this weird colored kind of rice. It may not have the same sex appeal as a paella or a rissoto; however, it is not as hard to make. That’s also a good reason for you to try this dish if you’re a beginner.
Not convinced? A good alternative could be an arroz a banda, another easy dish.
We recommend that you make some ali-oli to serve as it matches perfectly with the black rice with squid recipe. You can check out the recipe here. Also, if you use your homemade fish stock the result will definetly be amazing.
Black Rice with Squid
- 400 grams arroz bomba
- 2 squid ( or cuttlefish)
- 1 onion
- 2 cloves garlic
- 5 pear tomatoes
- squid ink It can be fresh or if you have the small plastic envelopes, use 2 of them.
- 1 liter fish stock ( or fumet de pescado).
- 1 glass white wine
- olive oil
- Dice the tomatoes into medium-sized pieces. Chop the onion. Peel and chop two garlic cloves as well.
- Cut the squid into medium-sized pieces (about 4-5 cm would be perfect). Heat two tablespoons of olive oil in a big pan over medium heat and toss the onion in. Stir it for around four minutes or so until it softens and starts to get translucent. Then, toss the garlic in and mix everything together for another minute.
- Toss the tomato pieces into the pan, add some salt, and mix together with the onion and garlic and let cook for about 8 minutes, stirring occasionally.
- In the meantime, place your fish stock in a small pot and let it boil, then you can turn the heat off.
- Add the squid to the pan and let it cook for another 4 or 5 minutes, stirring occasionally. Add the rice as well as the squid ink and mix everything together.
- Add some white wine. Wait for a minute and then add the stock.
- Leave it boiling over low heat. The trick is that the heat should be just high enough to keep the stock boiling, but not too high because it dries up gone before the rice is ready. If this happens, just add some more fish stock.
- Turn the heat off after 20 minutes and let your rice sit for one or two minutes before serving.