Arròs Negre amb Allioli Black Rice with Garlic Mayonnaise

INGREDIENTS: (4 servings) 

1 cup rice (risotto type)

1 lb cleaned squid

2 packets squid ink

1 yellow onion

1 tomato

3 Tbs extra virgin olive oil

4 cups hot fish broth (vegetable broth or water for substitution)

PREPARATION:

Cut squid into 1”-2” pieces. 

Grate the onion into a deep 10” pan with the olive oil and gently saute for 10 minutes but not browning. Grate the tomato into the onion and continue to saute for 5 more minutes. This mixture is called a sofrito. 

Add the squid to the sofrito and saute until the squid is cooked but not rubbery. Add the squid ink and incorporate completely. 

Add the rice and when it’s coated, add a ladle full of broth with each spoonful absorbing into the rice before adding more. After about 3/4 of the broth has been added, ladle the last onto the rice and let it pool and settle cooking off into the rice. 

Let it rest off the heat for 5 minutes after broth is gone. Taste and season as needed. 

Serve with allioli (recipe video coming in future posts)

Bon Profit.