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30 minutes, plus 1 hour to cook the garlic for the all i oli
PT30M
PT1H
Angel Zapata Martin's arròs negre recipe is a delight to eat, served with punchy all i oli and sautéed baby squid. Diced cuttlefish, cooked alongside the bomba rice, adds an intriguing variety in texture, while squid ink gives the rice its characteristic colour.
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Once the garlic cloves are soft, squeeze out of the skins straight into a blender. Add the raw garlic cloves and egg yolk, blend to a paste for a minute or 2, then slowly drizzle in the oil until it emulsifies. Add the salt and parsley to season then refrigerate until needed
To make the arròs negre, dice the cuttlefish and slice the spring onions. Place a pan over a high heat, add a splash of olive oil and add the cuttlefish. Sauté until golden
Add the rice to the pan and toast for a minute or so. Add the squid ink and sherry, cook until the sherry has evaporated completely, then add a ladle of stock. Once that stock has evaporated, add another ladle of stock. Repeat until the rice is cooked al dente
As executive chef of London’s four Barrafina restaurants, Angel Zapata Martin is a figurehead for authentic Spanish tapas in the UK.
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Arròs negre – squid ink rice
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