dinner · dairy-free · gluten-free
Arroz negro
Valencian black rice cooked with squid and its ink in a deep seafood stock, served with allioli.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains egg, fish and molluscs.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Sear squid in oil until opaque; add onion, pepper and garlic and cook until soft.
-
2
Add tomato and pimentón and cook to a dark sofrito.
-
3
Stir in rice, then ink dissolved in the hot stock.
-
4
Simmer without stirring 18 minutes (high 10, low 8); rest 5.
-
5
Serve with allioli.
