Arroz Negra

Spanish Black Rice with Calamari

One of the most cherished meals in my family is Arroz Negra, also known as Spanish black rice. Its distinctive jet-black hue comes from squid ink, available at quality seafood markets. This ink imparts the rice with a unique sweet marine taste and a deep black color. Preparing it is straightforward, provided you have fresh seafood, the appropriate rice variety, and squid ink.

Arroz Negra, photo by Francois

Thanks for the Support!

Big Thanks to Rick Bernstein for the cup of coffee! Much appreciated!

Arroz Negra

PREP: 10 minutes | COOK: 45 minutes| MAKES: 4 servings

• 8 ounces calamari, cut into rings
• 1/4 cup olive oil
• 1 pound large shrimp, peeled and deveined
• 1 pound hake, cut into 8 pieces, see notes
• 1/2 sweet onion, finely diced
• 1 green pepper, finely diced
• 5 cloves garlic. mashed
• 2 teaspoons Espelette pepper
• 1 giant pinch of saffron
• 2 cups of Bomba rice, see notes
• 1 cup tomato puree
• 1 tablespoon tomato paste
• 1 cup of white wine
• 2 to 4 cups of stock
• 2 heaping tablespoons of squid ink
• 1 tablespoon of fruity olive oil
• 1/4 cup of Aioli, see notes
• 1/2 lemon cut into wedges
• 3 green onions chopped

Directions

1. Bring a pot of water to a boil then poach calamari for 1 minute. Drain and reserve calamari.
2. Place a paella over medium-high heat, add the oil, and saute shrimp until browned on both sides, about 5 minutes. Remove to a container. Brown the hake on all sides, then remove it from the pan.
3. Add the onion and pepper to the pan and sauté for 5 minutes, or until the onion is soft. Add the garlic, pepper, and saffron and continue sautéing for another minute. Add the rice, tomato puree and paste, wine, 2 cups of stock, and squid ink, bring to a boil, then reduce to a simmer and let cook for 15 minutes.
4. I stir my rice until it is part-way cooked. Conventional wisdom tells you not to but my paella pan is huge and the outer edges of rice do not get the same heat under them. When the rice is almost cooked I stop stirring and allow the socarrat (crust) to form. Think of this rice much like you do risotto, add a little more stock here and there if your rice is not cooked and needs more time.
5. When you reach the point of stopping to stir the rice make sure the flame is low. Arrange your shrimp, hake, and calamari on top and add finish cooking.
6. Turn the flame off and drizzle with olive oil. Garnish with dots of Aioli, lemon wedges, and green onions. Serve.

Notes:

Aïoli is an uber garlicky sauce similar in consistency to mayonnaise, usually made with a per-person ratio of 1 egg yolk, 1–4 fat garlic cloves, 1 teaspoon lemon juice, 1/4 cup olive oil, salt, and pepper. The French love aioli made very strong with 4 cloves. Make it as you wish. As Robert Carrier explains, ‘an unctuous mayonnaise sauce plentifully endowed with the magic fire of pounded fresh garlic.”

Fish: If you do not have hake, try cod or haddock. Any flaky fish you love would work fine.

Bomba rice, a staple in Spanish cuisine, is renowned for its unique ability to absorb liquids without becoming mushy, making it ideal for dishes like paella. Originating from the region of Valencia, this short-grain rice has a pearl-like appearance and maintains its distinct shape and texture even when it absorbs up to three times its volume in broth.

_______________________________________________________________

self-portrait, photo by Francois de Melogue

Francois de Melogue is a Photographer, reformed chef, cookbook author, and bon vivant. He lives in Saint Albans, Vermont with his wife Lisa and 13-year-old son Beaumont. Francois’s photography is available for sale at his online gallery. Click here for Video recipes.

Help Me Cook More by buying me a cup of coffee! https://www.buymeacoffee.com/francois