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Arroz negro, meaning black rice, sees paella rice cooked with squid ink, shellfish stock and mixed shellfish. Garnish with aioli for an elegant and impressive dinner.

arroz negro

Serves 4

200g onion, finely chopped

1 tbsp tomato puree

400g paella rice

Splash of dry sherry

500ml shellfish stock

400ml chicken stock

20g squid ink

200g mixed shellfish

10g parsley, finely chopped

10g chives, finely chopped

Aioli and lemon wedges to serve

 

Heat a drizzle of olive oil in a paella pan or large frying pan over a medium heat. Fry the onions for around 8 mins, until softened. Meanwhile, heat the shellfish and chicken stocks in a saucepan. Once heated, whisk in the squid ink and keep over a low heat until needed.

 

Add the tomato puree  to the onions and fry for a further minute. Add the rice to the pan, stirring well, frying for another minute. Add a splash of dry sherry - white wine will work too - and increase the heat. Bubble for a minute or so until evaporated. Pour the stock onto the rice and use the back of a wooden spoon to spread the rice and stock evenly across the bottom of the pan. Bring to the boil, then simmer over a medium heat for 10 mins. 

After 10 mins, dot the shellfish over the surface of the rice. Cover the pan with foil and reduce the heat slightly. Cook for 6 minutes, or until all the shellfish looks cooked. Remove from the heat,  still covered with foil, and rest for 5-10 minutes. 

Once rested, sprinkle over the chives and parsley and add dots of aioli. Serve with the lemon wedges.