Recipe: Arròs Negre | Andrew Zimmern

squid ink

🥗Healthier: cuttlefish ink

💰Cheaper: black food coloring

Cuttlefish ink offers a similar flavor with lower cost.

short-grain rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber while long-grain rice is more accessible.

Make lemony aioli by combining less than 1/2 cup olive oil, lemon zest, 2 egg yolks, and 1 garlic clove; use immersion blender to emulsify.

Wrap aioli and refrigerate for 30 minutes.

Preheat paella pan and prepare seasonings: saffron, oregano, black pepper, smoked paprika, salt, and dried chilies.

Dice onions and tomatoes; grate tomatoes using a grater to remove skin.

Slice cleaned squid tubes into rings; leave squid legs whole.

Heat about 1/4 cup olive oil in paella pan and sauté onions until sizzling.

Add seasonings and cook briefly to aromatize, then add grated tomato and cook until almost dry.

Pour in 1 cup of wine and reduce until almost dry.

Add 4 cups of fish broth and bring to a simmer; stir in squid ink until the broth turns black.

Add rice and stir to distribute evenly; let simmer for about 20 minutes.

After 8-9 minutes, add squid tubes and tentacles; add lemon juice and continue cooking.

Increase heat to high for the last 30-40 seconds to scorch the bottom of the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens