Arròs negre – squid ink rice

PT30M

First published in 2017
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Ingredients

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Imperial

Squid ink rice

Allioli (this will make more than you need but you can store in the fridge for up to 3 days)

Ajillo

To serve

1
Preheat the oven to 165°C/gas mark 3
2
To begin, make the allioli. Coat the garlic bulb in oil and salt, wrap in tin foil and roast in the oven for 1 hour
3
Once the garlic cloves are soft, squeeze out of the skins straight into a blender. Add the raw garlic cloves and egg yolk, blend to a paste for a minute or 2, then slowly drizzle in the oil until it emulsifies. Add the salt and parsley to season then refrigerate until needed
4
To make the arròs negre, dice the cuttlefish and slice the spring onions. Place a pan over a high heat, add a splash of olive oil and add the cuttlefish. Sauté until golden
  • 500g of cuttlefish
  • olive oil
5
Turn down the heat then add the sliced spring onions. Sweat down until any excess liquid has evaporated
6
Add the rice to the pan and toast for a minute or so. Add the squid ink and sherry, cook until the sherry has evaporated completely, then add a ladle of stock. Once that stock has evaporated, add another ladle of stock. Repeat until the rice is cooked al dente
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7
Meanwhile, blitz the garlic, parsley and oil to make ajillo. Once the rice is ready, stir in the ajillo
8
Quickly sauté the squid in a hot pan with a splash of oil for 1–2 minutes on each side – do not overcook
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9
Serve the rice with the allioli (around 50g per portion), baby squid and a sprinkling of chopped chives
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First published in 2017
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