Arroz Negro

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

1. In a large pan or paella pan, heat the olive oil over medium heat until shimmering.
2. Add the chopped onions and minced garlic, sautéing until the onions are soft and translucent, about 5-7 minutes.
3. Stir in the squid rings and cook until they turn opaque, about 5 minutes, ensuring they do not overcook.
4. Add the squid ink, stirring well to coat the squid and onions evenly, allowing the ink to release its flavor.
5. Next, add the rice and stir until it is fully coated with the squid ink, enhancing its color and flavor.
6. 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.
7. Season with salt and pepper to taste, adjusting according to your preference.
8. Serve hot, garnished with freshly chopped parsley and lemon wedges on the side for a bright, zesty finish.