Arroz negro (squid and rice)
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- olive oil
- 1 onionfinely diced
- 1 stalk celeryfinely diced
- 2 bay leaves
- 500g squidcleaned, patted dry and sliced
- 1.2 litres light fish stock
- 4 x 4g sachets squid ink
- 1 fat clove garliccrushed
- 1 tsp smoked paprika
- a bunch flat-leaf parsleyfinely chopped
- 300g paella rice
- 125ml white wine
- 8 whole raw king prawns
- 1/2 lemon
AÏOLI
- 1 egg yolk
- 125ml olive oil
- 1 clove garliccrushed
- 1 tbsp lemon juice
- a pinch cayenne pepper
Nutrition:
- kcal756
- fat32.2g
- saturates5g
- carbs61g
- sugars5.5g
- fibre4.6g
- protein48.2g
- salt1.7g
Method
step 1
Heat 2 tbsp oil in a large frying pan and fry the onion, celery, and bay leaves for 3 minutes until soft. Add the squid and cook on a low heat for 20 minutes until the squid is tender.
step 2
Heat the fish stock in another pan, and add the squid ink. Keep on a gentle simmer.
step 3
Add the garlic, paprika and 1/2 the parsley to the squid and fry for another minute. Remove the bay leaves, very finely chop them, and add them back to the pan along with the rice. Stir until the rice grains are coated in the oil.
step 4
Add the wine, stir briefly and simmer for 5 minutes. Add the inky stock, and season well. Simmer without stirring. After 10 minutes, push the raw prawns down into the rice. Cook until the liquid is absorbed, the rice tender and the prawns are cooked, another 5-10 minutes.
step 5
To make the aïoli, put the yolk in a tall glass and using a stick blender whizz with seasoning and 1 tbsp water. Blend in the oil a little at a time until the mixture emulsifies and thickens. Stir in the garlic, lemon juice and cayenne.
step 6
When the rice is done, remove from the heat and cover. Leave to rest for 5-10 minutes. Scatter with the remaining parsley, squeeze over the lemon and serve with the aïoli.
