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Black Ink Squid Rice
Created by: natmc
Ingredients
- 1 cup of Arborio rice
- 2 cups of fish or vegetable broth
- 1/2 cup of white wine
- 1/2 pound of fresh squid, cleaned and sliced into rings
- 2 tablespoons of olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons of squid ink
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a medium saucepan, heat the fish or vegetable broth over medium heat until simmering.
- In a separate large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened, about 3 minutes.
- Add the Arborio rice to the skillet and stir to coat the grains with the oil, onion, and garlic mixture. Cook for 2 minutes, stirring constantly.
- Pour in the white wine and cook until it has been absorbed by the rice, stirring occasionally.
- Add the sliced squid to the skillet and cook for 2-3 minutes, until the squid turns opaque and tender.
- Dissolve the squid ink in a small amount of the hot broth and then add it to the skillet, along with a ladleful of the hot broth. Stir gently and continuously until the liquid is absorbed.
- Continue adding the hot broth, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more. This process will take about 18-20 minutes, and the rice should be creamy and al dente.
- Season with salt and pepper to taste, and remove from heat.
- Let the rice rest for a few minutes, then serve hot, garnished with fresh parsley.
- Enjoy your delicious black ink squid rice!
Black ink squid rice, also known as arroz negro, is a traditional Spanish dish with a rich history dating back to the coastal regions of Valencia and Catalonia. This savory dish features squid cooked in its own ink, giving the rice a striking black color and a deep, briny flavor. Renowned chefs like Ferran Adrià and José Andrés have popularized this dish, incorporating their own modern twists. Today, the best versions of this dish can be found in authentic Spanish restaurants in these regions, where the key to a perfect black ink squid rice lies in using fresh squid and high-quality rice to achieve a creamy yet al dente texture. For a unique alternative, some chefs also infuse the dish with seafood broth for added depth of flavor.
45 min
4
380 calories
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