Arròs negre – squid ink rice
Ingredients
Squid ink rice
- 500g of cuttlefish
- 2 bunches of spring onions
- 360g of bomba rice
- 2 tsp squid ink
- 250ml of fino sherry
- 750ml of shellfish bisque
- 4 baby squid , each weighing approx. 75g
- olive oil
Allioli (this will make more than you need but you can store in the fridge for up to 3 days)
- 1 garlic bulb
- 2 garlic cloves
- 3 egg yolks
- 500ml of pomace oil (1)
- 1 handful of chopped parsley
- salt
Ajillo
To serve
- chopped chives , to garnish
Method
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
- 2 garlic cloves
- 3 egg yolks
- 500ml of pomace oil (1)
- 1 handful of chopped parsley
- salt
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
- 2 bunches of spring onions
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
- 250ml of fino sherry
- 360g of bomba rice
- 2 tsp squid ink
- 750ml of shellfish bisque
8
Quickly sauté the squid in a hot pan with a splash of oil for 1–2 minutes on each side – do not overcook
- 4 baby squid , each weighing approx. 75g
9
Serve the rice with the allioli (around 50g per portion), baby squid and a sprinkling of chopped chives
- chopped chives , to garnish
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Arròs negre – squid ink rice
