Arroz Negro

Ingredients

• cuttlefish or squid, cleaned and sliced500 g
• bomba or Calasparra rice1.5 cups
• squid ink4 sachets (about 16 g)
• fish stock, warm3.5 cups
• yellow onion, finely chopped1
• garlic, minced4 cloves
• ripe tomato, grated1
• sweet smoked paprika1 tsp
• extra-virgin olive oil1/4 cup
• kosher saltto taste
• alioli, to serveto taste
• lemon wedges4

Steps

1. 1

   Sear cuttlefish in olive oil.

   Heat olive oil in a wide paella pan and sear cuttlefish over high heat for 2 minutes. Remove and set aside.

2. 2

   Cook onion until soft and translucent.

   Lower heat and cook onion with a pinch of salt until soft and translucent, about 8 minutes.

3. 3

   Add garlic and grated tomato.

   Add garlic and grated tomato. Cook down into a dark, jammy sofrito, 10 minutes.

4. 4

   Toast paprika and rice.

   Stir in paprika and rice, toasting for 1 minute until each grain is glossy.

5. 5

   Add squid ink stock and return cuttlefish.

   Whisk squid ink into warm stock, then pour over the rice. Return cuttlefish to the pan.

6. 6

   Simmer undisturbed over medium heat.

   Simmer undisturbed over medium heat for 18 minutes — never stir.

7. 7

   Crisp the bottom over high heat.

   Raise heat for the last 90 seconds to crisp the bottom, listening for a faint crackle.

8. 8

   Rest and serve with alioli and lemon.

   Rest off heat under a towel for 5 minutes, then serve with alioli and lemon.