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BLACK RICE WITH SQUID (ARRÒS NEGRE)

READY IN

45

COOKING TIME

30

PREP TIME

15

SERVES

2

ingredients

  • 175 ml Brindisa fumet, diluted with 325ml water, to make 500ml stock
IN STOCK
  • 5 strands of saffron flower stigmas
IN STOCK
  • 2 tbsp Brindisa arbequina olive oil
IN STOCK
  • 2 spring onions chopped
  • 1 medium tomato, grated 80g
  • 1tbsp Santo Domingo sweet and smoked paprika
  • 200g Calasparra rice
IN STOCK
  • 200g squid or cuttlefish cut into rings or small pieces + whole one for decoration
  • 1x4g packs of Nortindal cuttlefish ink, diluted in 25ml water
IN STOCK
  • salt to taste

Method:

  1. Warm the diluted fumet stock in a small pan to a gentle simmer, add the saffron and cover. 
  2. Heat the olive oil in the paella pan over medium heat using your largest burner and add the chopped squid.
  3. Then add the spring onion and cook for a few seconds before adding the tomatoes.  Cook for a few minutes until slightly reduced.  
  4. Stir in the paprika, followed by the squid ink.
  5. Add the rice and coat well with the sauce. 
  6. Add the warmed diluted fumet and bring to a gentle rolling boil while stirring occasionally. 
  7. Taste the stock and season with a little salt to taste. Once it has reached a boil, continue to cook for about 5 minutes without stirring until the rice is no longer soupy.
  8. Reduce the heat to low and continue to cook until the liquid is absorbed, 10-15 minutes.
  9. Remove from heat, cover with a tea towel, and leave to rest for 5 minutes.  
  10. While the paella rests, quickly sear the whole squid in a very hot pan until just cooked.
  11. Serve the paella topped with the whole squid, with the body cut into rings, and some alioli.

ingredients

  • 175 ml Brindisa fumet, diluted with 325ml water, to make 500ml stock
(each)
IN STOCK
  • 5 strands of saffron flower stigmas
IN STOCK
  • 2 tbsp Brindisa arbequina olive oil
IN STOCK
  • 2 spring onions chopped
  • 1 medium tomato, grated 80g
  • 1tbsp Santo Domingo sweet and smoked paprika
  • 200g Calasparra rice
IN STOCK
  • 200g squid or cuttlefish cut into rings or small pieces + whole one for decoration
  • 1x4g packs of Nortindal cuttlefish ink, diluted in 25ml water
IN STOCK
  • salt to taste

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