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Arròs negre – squid ink rice

by
Angel Zapata Martin
Squid ink rice
  • Starter
  • easy
  • 4
  • 30 minutes, plus 1 hour to cook the garlic for the all i oli

PT30M

PT1H

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Ingredients

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Squid ink rice

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

Ajillo

To serve

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Method

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1
Preheat the oven to 165°C/gas mark 3
2
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
3
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
4
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
5
Turn down the heat then add the sliced spring onions. Sweat down until any excess liquid has evaporated
6
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
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7
Meanwhile, blitz the garlic, parsley and oil to make ajillo. Once the rice is ready, stir in the ajillo
8
Quickly sauté the squid in a hot pan with a splash of oil for 1–2 minutes on each side – do not overcook
image
9
Serve the rice with the allioli (around 50g per portion), baby squid and a sprinkling of chopped chives
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Angel Zapata Martin

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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