Spanish recipe
Arroz Negro
Ingredients
- 1.5 cups bomba rice
- 1.5 lb squid (or cuttlefish), cleaned and cut into pieces
- 2 sachets (4g) squid ink
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 large ripe tomato, grated
- 5 cups fish broth, warm
- 0.3 cup olive oil
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Aioli for serving (optional)
Contains: shellfish, fish, eggs
How it starts
- 1
Heat olive oil in a large paella pan over medium heat and sauté the onion, garlic, and red bell pepper until soft.
- 2
Stir in the grated tomato and cook for about 8 minutes until the mixture thickens into a rich sofrito.
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