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Arroz negro is a dramatic Spanish rice dish from the Valencian and Catalan coasts, stained jet black with the natural ink of squid or cuttlefish. The ink imparts a subtle briny, oceanic flavor that complements the tender pieces of squid and shrimp nestled in each grain. Cooked in a wide, shallow pan like paella but with a slightly more moist consistency, it is always served with a generous dollop of house-made aioli on the side. This striking dish is a testament to Spain's brilliant use of every part of the sea's harvest.
Prep
20 min
Cook
35 min
Total
55 min
Servings
4 srv
Difficulty
Medium
Calories
385 kcal
For 4 serving(s)
Per serving
Heat olive oil in a wide, shallow pan and saute diced onion and minced garlic until soft and translucent, about 5 minutes.
Add cleaned, sliced squid and cook until it firms up and releases its juices, about 3 minutes.
Stir in grated tomato and sweet paprika, cooking until the mixture darkens and thickens into a sofrito, about 5 minutes.
Pour in white wine and let it reduce by half, then add the fish stock and bring to a boil.
Dissolve the squid ink sachets in a ladle of warm stock, then stir into the pan - the liquid should turn deep black.
Add the short-grain rice, distribute evenly, and cook over medium heat for 18 minutes without stirring.
Arrange the shrimp on top for the last 5 minutes of cooking, then remove from heat, cover with foil, and rest 5 minutes before serving with aioli.
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