Black rice with cuttlefish and aioli (arroz negro)

Ingredients for 4 portions

• 1Ñora pepper
• 1.1 lFish stock
• 4 sachetsSquid ink
• 5 tbspOlive oil
• 500 gCuttlefish, cleaned, diced
• to tasteSalt
• 3 clovesGarlic, finely chopped
• 2Tomatoes, grated
• 300 gPaella rice

On the side

• 6 tbspAioli sauce

Method

1. Remove the stalk and seeds from the ñora pepper and soak it in hot water for 20 minutes.
2. Heat the fish stock, stir in the ink and keep it hot.
3. Heat the oil in a paella pan of about 38 cm over a medium-high heat. Season the cuttlefish with salt and fry for about 5 minutes, until its liquid has cooked off and it starts to brown.
4. Scrape the flesh from the ñora with a spoon. Add the garlic to the pan, then the grated tomato and ñora flesh, and fry for 5 minutes until the tomato has cooked down.
5. Add the rice and stir for 1–2 minutes so it is coated in the sofrito.
6. Pour in the hot black stock, spread the rice evenly, check the salt and don't stir again. Cook over a high heat for 8 minutes, then over a medium-low heat for 9–10 minutes, until the stock has been absorbed.
7. Take the pan off the heat, cover with a tea towel and leave to rest for 5 minutes.
8. Serve straight from the pan with the aioli.

More recipes

• Baked hake with potatoes and garlic50 min · ≈ €2.50/port.
• Ensalada mixta – mixed salad with tuna and egg25 min · ≈ €2.05/port.
• Pan-fried salmon with garlic, parsley and salad25 min · ≈ €2.75/port.
• Seafood paella55 min · ≈ €4.40/port.