Arròs negre – squid ink rice

Ingredients

Fish & Shellfish

  • 500g of cuttlefish
  • 4 baby squid, each weighing approx. 75g

Fruit & Vegetables

  • 2 bunches of spring onions
  • 1 garlic bulb
  • 2 garlic cloves
  • 10g of garlic

Cereals, Grains & Pasta

  • 360g of bomba rice

Speciality Ingredients

  • 2 tsp squid ink

Alcohol

  • 250ml of fino sherry

Cooking Sauces

  • 750ml of shellfish bisque

Oils & Vinegars

  • olive oil
  • 500ml of pomace oil (1)
  • 10ml of olive oil

Store Cupboard

  • 3 egg yolks
  • salt

Salad & Fresh Herbs

  • 1 handful of chopped parsley
  • 10g of parsley
  • chopped chives, to garnish