Black rice with squid ink, often referred to as “Arroz Negro,” is a visually striking and richly flavorful dish that promises an unforgettable culinary experience. The process begins by heating a generous amount of olive oil in a large pan over medium heat, infusing the dish with a robust Mediterranean essence. Finely chopped onions are sautéed until they become translucent, their sweetness marrying beautifully with the aromatic minced garlic and the vibrant dice of red bell peppers.
As the vegetables soften, peeled and chopped tomatoes are stirred in, adding a tangy undertone as they release their juices. Cleaned and cut squid rings make their entrance next, cooking just until they turn opaque and tender. A splash of white wine is then introduced, simmering until it reduces by half and intensifies the depth of flavor.
The transformative moment arrives as black rice is stirred into the mix, ensuring each grain is well-coated and ready to absorb the forthcoming flavors. Fish broth is poured in, bringing the concoction to a vigorous boil before the heat is reduced to a gentle simmer. Covered, the pan sits for approximately 45 minutes, allowing the rice to become tender, its unique appearance developing further.
The crowning glory of the dish is the squid ink, which is stirred in toward the end of cooking. This infuses the rice with a dramatic, inky black hue and a unique brininess that evokes the essence of the sea. Seasoned with salt and black pepper to taste, the dish is then garnished with a sprinkle of fresh parsley, offering a pop of color. Lemon wedges on the side add a final touch of vibrancy and acidity, perfectly balancing the flavors.
This enchanting dish not only fascinates with its bold appearance but also with its depth of flavor, making it a standout choice for those looking to explore the rich tapestry of Mediterranean cuisine.
Ingredients
2 cups black rice
4 cups fish broth
3 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, diced
1 tomato, peeled and chopped
1/2 cup white wine
1/2 cup squid ink
1 lb squid, cleaned and cut into rings
Salt to taste
Black pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Directions
1. Heat the olive oil in a large pan over medium heat.
2. Add the finely chopped onion and cook until translucent.
3. Add the minced garlic and diced red bell pepper, cooking until softened.
4. Stir in the peeled and chopped tomato, allowing it to cook down and release its juices.
5. Add the cleaned and cut squid rings, cooking until they turn opaque.
6. Pour in the white wine and let it simmer until reduced by half.
7. Stir in the black rice, ensuring it is well coated with the mixture.
8. Pour in the fish broth and bring it to a boil.
9. Reduce the heat to low, cover the pan, and let it simmer for about 45 minutes or until the rice is tender.
10. Stir in the squid ink, mixing well until the rice is uniformly black.
11. Season the dish with salt and black pepper to taste.
12. Garnish with chopped fresh parsley.
13. Serve with lemon wedges on the side.