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Black Squid Ink Rice (page 2 of 2)

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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.
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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.

Published 21/03/2007
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4 Comments

  • #1
  • Comment by ciso
  • on: 16/08/2008
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...
Ciso
  • #2
  • Answered by fx
  • on: 19/08/2008
Ciso, I have to visit Portugal once!
Excelente ayuda a la hora de cocinar, que es todos los días!!
  • #4
  • Comment by Cath
  • on: 24/03/2011
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!!!

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