Dinner · 55 min · spanish

Arroz Negro

A Spanish dinner built around bomba rice and squid — on the table in 55 minutes.

Ingredients

• 2 cups Bomba rice
• 1 lb Squid
• 1/2 lb Shrimp
• 3 packets Squid ink
• 4 cups Fish stock
• 1 Tomato
• 3 cloves Garlic
• 1/4 cup Olive oil
• 1/2 cup Aioli

Steps

1. Sear the squid rings and tentacles in olive oil in a wide paella pan until just golden; set aside.
2. Build a sofrito in the same pan with the chopped tomato and garlic, cooking until dark and thick, about 6 minutes.
3. Stir the rice into the sofrito for 1 minute to toast, then pour in the stock and squid ink; stir once to distribute the ink.
4. Simmer 10 minutes, then tuck the shrimp into the rice; cook 8 more minutes without stirring until the liquid is absorbed.
5. Rest 5 minutes off the heat.
6. Serve with a spoonful of aioli on each portion — the cool garlic cream against the inky rice is the classic contrast.

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