ARROZ NEGRO
THE HARDEST PART OF THIS DISH IS TO MILK A SQUID FOR INK. JOKING. 
LOOK, I DON’T THINK PAELLA HAS DONE A FAVOR TO SPANISH CUISINE, ESPECIALLY BECAUSE IT'S BEEN BASTARDIZED IN INFINITE WAYS. BUT HOPEFULLY, IT'S OPENED THE DOOR TO OTHER LESSER-KNOWN RICES LIKE ABANDA, DEL SEÑORET, OR EMPEDRAT, TO NAME A FEW. THE ONE WE'RE GOING TO COOK IS ARROZ NEGRO. IT’S A SIMPLE DISH THAT TAKES A LOT OF PRACTICE TO GET RIGHT. AS WITH OTHER SEAFOOD RICE DISHES, THE KEY TO NAILING A PERFECT ARROZ NEGRO IS MAKING A GOOD SOFRITO (AN AROMATIC BLEND OF VEGETABLES) AND A RICH STOCK (FUMET) THAT BRINGS OUT MAXIMUM FLAVOR.
FOR THE RICE, YOU SHOULD BE USING THE BOMBA VARIETY, IT ABSORBS THE STOCK BETTER, BUT IF YOU CAN’T FIND IT, JUST GO FOR RISOTTO RICE, CLOSE ENOUGH. THE SQUID INK CAN BE FOUND IN LITTLE PACKAGES AT THE SUPERMARKET OR YOUR LOCAL FISHMONGER, SOMETIMES FRESH BUT OFTEN FROZEN. THE REST OF THE INGREDIENTS ARE PRETTY STRAIGHTFORWARD. OH, AND SERVE IT WITH A DOLLOP OF GARLICKY ALIOLI.
FEEDS 4 II TIME: 45 MINS II DIFFICULTY: THE STOCK IS THE KEY
INGREDIENTS
400g bomba rice
1 large cuttlefish (or squid)
5 packets of squid ink
2 tsp spanish smoked paprika
100ml white wine
2L fish stock (recipe below)
For the stock (fumet)
2.5 liters of water
1 garlic clove
1 leek, chopped in half
1 carrot, chopped in half
100ml white wine
Fish scraps, white or rock fish (bones, heads, or shells from other seafood)
For the sofrito
1 medium onion, finely chopped
2 ripe tomatoes, grated
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
2 garlic cloves, minced
For the alioli
Sunflower oil
Dash of olive oil
1 whole egg
1 egg yolk
2 garlic cloves, minced
1 tsp red wine vinegar
Pinch of salt
GET COOKING
Start by preparing the fish stock. In a large pot, sauté the chopped onion and garlic in olive oil until they begin to turn golden. Add any fish scraps, increase the heat, and stir to release the flavors. Pour in the white wine and let the alcohol evaporate. Season with salt and pepper, stir again, then add the water. Let it simmer for 20-30 minutes. Once done, strain the stock and set it aside, keeping it warm for later use.
Move on to the sofrito. In a large paella pan, heat olive oil over medium heat. Add the finely chopped onion, diced peppers, minced garlic, and grated tomatoes (I’d recommend to blend all this ingredients together first, it will make your life easier). Let them cook slowly, allowing the mixture to caramelize and deepen in flavor. Add the paprika and cook for a few seconds. This will form the flavorful base of the arroz negro.
While the sofrito is cooking, clean and cut the cuttlefish into small pieces. When the sofrito is ready, add the cuttlefish and cook it for about five minutes, stirring occasionally until it softens and takes on the flavors.
Dissolve the squid ink packets in a small cup with a few tablespoons of hot water, then stir the ink into the sofrito and cuttlefish. Once everything is well combined, add the bomba rice. Stir the rice for a couple of minutes, letting it toast slightly and absorb the flavors of the sofrito and squid ink.
Add the white wine to the pan and let it cook off, evaporating the alcohol. Once the wine has reduced, start adding the warm fish stock, enough to just cover the rice. Let the rice cook over high heat without stirring too much, allowing the liquid to reduce and the rice to absorb all the flavors. After about 8-10 minutes, reduce the heat and let the rice finish cooking slowly. If needed, add more stock to keep the rice moist.
When the rice is tender and the liquid is mostly absorbed, turn off the heat and let it rest for a few minutes. In the meantime, prepare the aioli. Add the garlic cloves to a blender jar with the whole egg, egg yolk, a dash of olive oil, red wine vinegar, and a pinch of salt. Start blending on low while slowly pouring in the sunflower oil in a steady stream until the mixture thickens and reaches a mayonnaise-like consistency.
Serve the arroz negro with a generous dollop of aioli on the side, adding a rich, garlicky contrast to the deep, savory flavors of the rice.
Fuck yeah! Enjoy!
