Total time · 60 min
Spanish Arroz Negro with Squid
Bomba rice absorbs inky cuttlefish stock dotted with tender rings of squid.
- Prep
- 25 min
- Cook
- 35 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~87 kcal per serving partial estimate
- Ingredient value
- ~$6.45 partial estimate; 7 of 9 ingredients estimated
Ingredients
- 1 1/2 cups Bomba rice
- 500 g Cleaned squid
- 4 cups Fish stock
- 2 sachets Cuttlefish ink
- 200 g Grated tomatoes
- 3 cloves Garlic
- 3 g Smoked paprika
- 30 ml Olive oil
- 1 piece Lemon
Directions
- 15 min
Cut the squid into rings, warm the stock, and dissolve the ink in a small ladleful.
- 30 min
Brown the squid in oil, add garlic and tomato, then stir in rice and paprika until the grains are coated.
- 15 min
Add stock and ink, cook undisturbed until absorbed; check that the squid reaches 165 °F (74 °C), rest briefly, and serve with lemon.