Arròs Negre – Squid Ink Rice Recipe

Cooking Directions

• STEP 1.In a large paella pan or a wide, shallow skillet, heat olive oil over medium heat.
• STEP 2.Add onions and garlic, and cook until softened and fragrant.
• STEP 3.Add the squid or cuttlefish and cook until lightly browned.
• STEP 4.Stir in the rice and cook for a few minutes until it is well coated with the oil and flavors.
• STEP 5.Add the squid ink and stir well to evenly distribute the color.
• STEP 6.Pour in the fish or seafood broth and bring to a simmer.
• STEP 7.Cover the pan and cook for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
• STEP 8.Remove from heat and let it rest for a few minutes before serving.
• STEP 9.Garnish with fresh parsley and serve hot.

Cooking Tips

• Make sure to use fresh squid ink for the best flavor and color.
• If you can't find squid ink, you can substitute it with squid ink paste or powder.
• Serve the Arròs Negre with a squeeze of lemon juice for a refreshing citrusy flavor.

Storage and Serving

• Arròs Negre is best served immediately while it is still hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan with a splash of water or broth to prevent the rice from drying out.