Black Rice from Almería | ARROZ NEGRO
Course: MainServings
2
peopleCooking time
16
minutesThis traditional Arroz Negro recipe features rich black rice cooked with cuttlefish, vegetables, and savory fish stock, tinted with ink and spiced with saffron and paprika. A Spanish culinary delight, perfect for a hearty meal that brings a piece of Almería right to your table.
Ingredients
- Black Rice (Arroz Negro)
250g cleaned cuttlefish/squid (with ink sack)
200g Spanish paella rice (Bomba if available)
500ml fish stock
half an onion
1 small green pepper (long Italian variety if available)
2 cloves of garlic
1 tomato
olive oil
1 teaspoon mild pimentón/paprika
a pinch of saffron
salt
- Fish Stock
500g fish bones or moralla (small rock fish)
half an onion
half a tomato
half a leek
half a stick of celery
1 small carrot
2 cloves of garlic
a few sprigs of parsley (and thyme if available)
1 bay leaf
a few black peppercorns
Directions
- Black Rice (Arroz Negro)
- Cut the cuttlefish into 1cm dice, setting aside the ink sack. Using a paella pan, fry in a generous amount of olive oil.
- Dice the green pepper, onions, and garlic. When the cuttlefish has started to take on a little colour add the green pepper and onion. Season well with salt. After a few minutes, add the garlic.
- Once soft and lightly coloured, grate in the tomato. Stir until thickened, then add the pimentón and saffron.
- Add the rice and stir it around for a moment over a high heat to slightly toast it. Break the ink sack into a little of the fish stock and pour into the rice. Top with the boiling fish stock and keep at a rolling boil for around 8 minutes.
- Turn down the heat and keep it at a gentle simmer for a further 8 minutes. Taste the broth for seasoning and adjust as needed. Cover and let rest for 5 minutes before serving.
- Fish Stock
- Add all the stock ingredients to a large pot then fill with water to cover. Simmer for 20-30 minutes.
- Strain all solids leaving the fish stock.
