Arròs negre – squid ink rice

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Angel Zapata Martin's arròs negre recipe is a delight to eat, served with punchy allioli and sautéed baby squid. Diced cuttlefish, cooked alongside the bomba rice, adds an intriguing variety in texture, while squid ink gives the rice its characteristic colour.

First published in 2017




Squid ink rice

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


To serve


Preheat the oven to 165°C/gas mark 3
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
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
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
Turn down the heat then add the sliced spring onions. Sweat down until any excess liquid has evaporated
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
Meanwhile, blitz the garlic, parsley and oil to make ajillo. Once the rice is ready, stir in the ajillo
Quickly sauté the squid in a hot pan with a splash of oil for 1–2 minutes on each side – do not overcook
Serve the rice with the allioli (around 50g per portion), baby squid and a sprinkling of chopped chives

As executive chef of London’s lauded Barrafina restaurants, Angel Zapata Martin became a figurehead for authentic Spanish tapas in the UK.

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