Black Rice (Arroz Negro)

Ingredients

• 750g squid
• 6 garlic cloves
• Fresh parsley
• 3 ripe red tomatoes, grated
• 1 tsp sweet paprika
• 2 packs squid or cuttlefish ink (8g total)
• 125g extra virgin olive oil
• 300g short-grain rice
• 750ml fumet (fish stock)
• Salt

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Directions

1. Make the Green Sauce:
   • Blend garlic cloves, parsley, 100g of olive oil, and some salt into a thick green sauce.
2. Prepare the Squid:
   • Clean and cut squid into 1 cm squares.
   • Heat the remaining oil in a pan and sauté the squid.
   • Add the green sauce, then sweet paprika, and finally the grated tomatoes.
   • Cook until the tomato water is reduced.
3. Build the Rice Base:
   • Add the squid ink and salt. Stir in the rice and cook for 1 minute to absorb flavors.
4. Cook the Rice:
   • Add hot fumet and boil for 8 minutes at medium-high heat without stirring.
   • Shake the pan occasionally instead of stirring.
5. Bake:
   • Transfer the pan to a preheated oven at 250°C (480°F) for 8 more minutes.
6. Finish with Socarrat:
   • Place the pan back on the stovetop to form a light golden crust (socarrat).
7. Rest:
   • Let the rice rest for 10 minutes before serving.

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Tips

• Use high-quality fumet made from sautéed vegetables and rockfish, simmered and reduced to a third.
• Short and round rice varieties like Bomba, Bahía, or Siena are ideal. Avoid long-grain rice like Basmati or Jasmine.
• Always use the same rice variety to maintain water ratios.
• Use a large, flat pan to ensure rice is no thicker than 1.5 cm.