Arroz negro (black rice)

A classic Valencian rice dish that takes its colour from the squid ink used during preparation. Cooked in the same way as paella, it absorbs all the flavour of the cuttlefish to become the supreme seafood rice dish.

For:
2
Ingredients:

400 gr fresh baby squid; 200 gr rice; 1 small onion; 2 garlic cloves; 1 grated ripe tomato; 4 tablespoons olive oil; fish stock; squid ink; salt.

Elaboration:

Place a paella pan over the fire and heat the oil. Lightly fry the baby squid with a little salt. When done, add the finely chopped onion and thinly sliced garlic cloves. Continué frying for 2 the fire and heat the oil. Lightly fry the baby squid with a little salt. When done, add the finely chopped onion and thinly sliced garlic cloves. Continué frying for 2 minutes and then add the tornato. When done, pour in the rice and mix in the squid ink (adding more if necessary). Pour in the stock, and leave to cook for 20 minutes.

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