3000 readers a day
Mangiamaccheroni FXcuisine.com  

Black Squid Ink Rice

 Home >> Recipes
Keywords ¦ ¦ ¦ ¦
Translations:  Español  
Feedback4 comments - leave yours!

Text-only version printed fromhttp://FXcuisine.com/default.asp?Display=67
This traditional poor man's paella makes for a stunning dish all dressed in black. Arroz Negro is one of the humble glories of Spanish cuisine.


God I love squid ink. There is something magical about this pitch black liquid that brings both a unique color to a dish and a refined iodized flavor. And yet, until last week I thought you just couldn't find squid ink at all in my location. And then bang, in one day I found two shops who sell those little squid ink bags marked Tinta de Calamar on one side and Nero di seppia on the other. Spanish and Italian, the two countries who use this delicacy. You can even order squid ink off Amazon.com now.

Spanish Squid Ink Rice
Serves 4 as a main course
2 cups Spanish paella or parboiled rice
4 cups fish or chicken broth
4 small onions
2 tomatoes or 1/2 cup tomato purée or tomato concentrate
2 squids
8 cloves garlic olive oil
2 bags squid ink
1 lemon

In a large cast iron pan fry coarsely chopped onions and two cloves garlic in a little olive oil. Heat the broth separately and chop your squids in little rings.


When the onions are nicely browned, add the squid rings. Continue to sauté over high heat until the squid rings are white and no longer translucent.


Add tomatoes, broth, and squid ink.

Mix thoroughly and bring to a boil.


Add the rice.


Mix everything and set your timer for 12 minutes.


The rice is cooked when it has absorbed all the liquid but is still slightly crunchy. Add some more water if needed.


I like to let the rice develop a nice crust by leaving it a few more minutes on a very low heat with no liquid. In Spain, paellas are sometimes served so crusty that you can literally carry the pan like a suitcase.


Serve sprinkled with chili powder, lemon juice and an aliata made by emulsifying the remaining garlic with a little salt, a tablespoon of water and half a cup garlic oil in a mixer. This makes for a very strong sauce you can dispense with.



  • #1
  • Comment by ciso
lovely dish, I too love squid ink, looking for a dish where I could use some leftover stock from yesterdays squid salad... and I'm going for this one. Just wanted to let you guys know, that in Alentejo - alongside with Minho the riechest regional cuisines -, in Portugal, they use squid ink as well. backed rice squid I belive is one of the favourites. Well, thanks for the good idea...
  • #2
  • Answered by fx
Ciso, I have to visit Portugal once!
Excelente ayuda a la hora de cocinar, que es todos los días!!
  • #4
  • Comment by Cath
Me gusta la combinacion de los ingredientes, pero me diste la idea para que el plato tenga una excelente presentacion y creando asi un plato de colores contrastantes, cocinaria los calamares con su ajo y cebolla aparte, le agregaria pimentones rojos cortados en julianas gruesas y al momento de servirlo, colocaria: la torre del arroz negro, encima la torre de los calamares rosados con los pimentones rojos y una ramita verde. No se veria genial! Yumy!!!

Text-only version printed from http://FXcuisine.com/default.asp?Display=67 - visit the online version to see many gorgeous pictures of this recipe!
Sponsored links: DHTML Menu By Milonic JavaScript