Okay...this maybe does not LOOK that tasty. But it truly holds an awesome position amongst paellas. This recipe is true to the trad. prep found in Spain, including the rich black color (beware recipes that skimp on the tinta); in Spain, this dish is all about the freshness of the seafood, the finesse of the rice, and the deep black color. BUT one key thing was left out: if you want authenticity, it must be served with a generous bowl of super-garlicky aioli (eg, the iconic staple garlic mayo condiment in Spain –recipes @Saveur). First time I ever ordered this was in a late night seaside cafe outside of Barcelona recommended by our cabbie. When the waiter plunked down the bowl of aioli WITH the fabu pan of paella, the puzzled look on my face spoke volumes about my bewilderment, so using sign language he let me know: you eat the mayo with the rice!! Let's face it...folks in the USA mostly don’t eat mayo with rice. I had to repress my own social culinary prejudice about this…but once I dug in I totally got why this is how the dish is to be eaten. There is a dynamic synergy between the flavors of the black paella and the aioli; between the textures of each, between the chemical elements of the starch/protein of the rice with the oil-pungency of the aioli. So, go for it, but don't forget the aioli. How to eat it? Well, serve up that rice and plunk a generous dollop of aioli on top.
Rice with Squid Ink
Credit: Luca Vignelli
SERVES 6
Both squid and cuttlefish, its rounder and fleshier cousin, are often paired with rice in Spain (as in Italy).
3 tbsp. extra-virgin olive oil
1 lb. cleaned squid bodies, cut into
1'' pieces
2 medium tomatoes, seeded and grated
1 small yellow onion, peeled and finely chopped
3 cloves garlic, peeled and minced
6 cups fish stock
2 tsp. sweet paprika
3 cups Spanish paella rice or short-grain Italian rice
Salt
2 1/2 tsp. squid ink
1. Heat oil in a 16''–18'' paella pan or large skillet over medium-high heat. Pan will span two burners; rotate pan occasionally for even cooking. Add squid and cook, stirring frequently, until all juices exuded by squid evaporate, about 5 minutes. Squid should be firm. Reduce heat to low, add tomatoes, onions, and garlic, and cook, stirring occasionally, for 3 minutes.
2. Set aside 1/4 cup stock in a small bowl. Heat remaining stock in a medium saucepan over medium heat. Add paprika and stir until dissolved.
3. Stir rice into paella pan, generously season with salt, then slowly add hot stock. Increase heat to medium-high and cook, without stirring, until rice begins to swell, about 10 minutes.
4. Mix squid ink into reserved stock, then pour into pan. Stir once, then reduce heat to low and cook until all liquid evaporates, about 10 minutes. Remove from heat, cover with a clean dish towel, and cool for 20 minutes. Serve from pan at room temperature.
Ratings & Reviews (2)
Very easy and delicious Arroz Negro recipe. I substituted sea scallops and mussels for the squid as it's near impossible to get non-frozen squid in Portland (and adjusted for a 14" paella pan) but otherwise the briny sweetness of the squid ink really complemented the shellfish well. It also easier and works just as well to add the squid ink all at once to the broth with the paprika. Definitely don't skip the aďoli, it really adds extra zest to the dish--I've had it with and without (by accident when I forgot to add it) and it really goes from good to amazing. Also lemon wedges to squeeze on top to give it a little tang. And don't worry, your mouth won't turn black :)
Rice with Squid Ink
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