Arròs Negre Recipe – Squid Ink Rice

Angel Zapata Martin's arròs negre recipe is a delight to eat, served with punchy allioli 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.

Ingredients

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Squid ink rice

500g of cuttlefish
2 bunches of spring onions
360g of bomba rice
2 tsp squid ink
250ml of fino sherry
750ml of shellfish bisque
4 baby squid, each weighing approx. 75g
olive oil

Allioli (this will make more than you need but you can store in the fridge for up to 3 days)

1 garlic bulb
2 garlic cloves
3 egg yolks
500ml of pomace oil
1 handful of chopped parsley
salt

Ajillo

10g of garlic
10g of parsley
10ml of olive oil

To serve

chopped chives, to garnish

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Preheat the oven to 165°C/gas mark 3

To begin, make the allioli. Coat the garlic bulb in oil and salt, wrap in tin foil and roast in the oven for 1 hour

1 garlic bulb

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

2 garlic cloves
3 egg yolks
500ml of pomace oil
1 handful of chopped parsley
salt

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

500g of cuttlefish
olive oil

Turn down the heat then add the sliced spring onions. Sweat down until any excess liquid has evaporated

2 bunches of spring onions

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