Arroz Negro de Chipirones
Traditional Spanish squid ink rice with alioli
A rich, flavorful Spanish black rice dish made with tender baby squid and bomba rice, finished with creamy alioli.
Equipment
Ingredients
Ingredients
chipirones (baby squid) (cleaned, sliced into rings)
150 g
bomba rice
100 g
onion (finely chopped)
0.5 piece
green bell pepper (finely chopped)
0.25 piece
garlic cloves (minced)
2 piece
crushed tomato
15 g
fish stock or fumet
400 ml
extra virgin olive oil
15 ml
salt
1 tsp
black pepper
0.5 tsp
Instructions
Sauté vegetables
In a paella pan with olive oil, sauté the finely chopped vegetables over low heat for about 10 minutes.
Add squid
Clean the chipirones, cut into rings, season with salt and pepper, and add to the pan. Sauté over high heat for 6-7 minutes.
Add tomato and rice
Add the crushed tomato, sauté for 2 minutes, then add the rice. Toast the rice over high heat, then pour in the fish stock mixed with squid ink. Adjust salt.
Cook the rice
Boil for about 15 minutes: high heat for the first 5 minutes, then medium-low until cooked. Optionally increase heat in the last 2 minutes to form socarrat. Remove from heat.
Rest and serve
Let the rice rest for 5 minutes. Serve with dollops of alioli.
Original recipe
Storage
Best enjoyed fresh. Reheating may dry out the rice.
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