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Arroz Negro
Arroz Negro is a stunning Spanish dish that encapsulates the essence of the Mediterranean with its deep flavors and striking appearance. This captivating black rice dish, enriched with the briny notes of squid ink, is reminiscent of sun-drenched coastal kitchens where the day's fresh catch inspires culinary artistry. Each bite is a delightful blend of tender seafood, aromatic ingredients, and a hint of brightness from lemon, making it not just a meal but an experience that transports you to the shores of Spain. Perfect for a gathering or a cozy dinner, Arroz Negro is sure to impress your guests and tantalize your taste buds.
Ingredients
- Olive oil
- 3 tablespoons
- Onion
- 1 medium, finely chopped
- Garlic
- 3 cloves, minced
- Squid
- 1 pound, cleaned and cut into rings
- Squid ink
- 2-3 tablespoons
- Short-grain rice
- 1 cup
- Fish stock
- 3 cups, warmed
- White wine
- 1/2 cup
- Salt
- to taste
- Black pepper
- to taste
- Fresh parsley
- 1/4 cup, chopped (for garnish)
- Lemon wedges
- for serving
Instructions
- In a large pan or paella pan, heat the olive oil over medium heat until shimmering.
- Add the chopped onions and minced garlic, sautéing until the onions are soft and translucent, about 5-7 minutes.
- Stir in the squid rings and cook until they turn opaque, about 5 minutes, ensuring they do not overcook.
- Add the squid ink, stirring well to coat the squid and onions evenly, allowing the ink to release its flavor.
- Next, add the rice and stir until it is fully coated with the squid ink, enhancing its color and flavor.
- Pour in the warmed fish stock and white wine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer, stirring occasionally, until the rice is tender and the liquid is absorbed, about 20-25 minutes.
- Season with salt and pepper to taste, adjusting according to your preference.
- Serve hot, garnished with freshly chopped parsley and lemon wedges on the side for a bright, zesty finish.
Tips
- For added depth of flavor, consider adding a pinch of saffron along with the squid ink.
- If you prefer a spicier kick, add a pinch of red pepper flakes when sautéing the onions.
- This dish pairs wonderfully with a side of garlic aioli for dipping.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 450 Fat: 15g Carbs: 55g Protein: 25g Sodium: 600mg Sugar: 1g
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