Black Rice, or Arroz Negro

My wife is discovering the pleasures of the Mediterranean cuisine. Although she thinks there is sometimes a bit too much meat, she tends to enjoy the variety, tastiness and the freshness used in the preparation of meals, a mix of qualities difficult to find in other cultures.

Common to the traditional diet of Mediterranean regions in Spain are a high consumption of fruit and vegetables, bread, wheat and other cereals, olive oil, olive leaf, fish, and red wine. All those ingredients are found in Spanish markets fresh and of high quality, making unnecessary to accompany them with complicated sauces and elaborated side dishes.

Rice is typical of the Mediterranean  coast. Paella is famous around the world, but it is not the only example. One such exception is the arroz negro, or black rice, made with the ink of the squid. It is typically served with some alioli, a mayonnaise-based sauce with a strong flavor of garlic.

Being from a fish-lover country, she quickly asked me to prepare for her some of this delicious dish. I could only comply.

After some research and experimenting, here is the recipe.

ARROZ NEGRO

Ingredients:

• 700gr in any mix of squid, cuttlefish and/or tiny octopus
• 4 bags of black ink (or the ink from the above 700gr of squid/cuttlefish)
• 1 cup white wine
• 1 tomato
• 1 onion
• 600gr rice
• 1,5 l fish broth
• 2 garlic cloves

Recipe:

• Clean and cut the squid/cuttlefish/tiny octopus in rings or tiny pieces.
• Cut the onion, tomato and garlic into finely pieces and fry them in olive oil for a few minutes. Salt and pepper.
• Add the squid/cuttlefish/tiny octopus mixture and cook in low fire for about 10 minutes.
• Add the ink dissolved in a glass of wine and part of the fish broth.
• When it boils add the rice and boil in strong fire during 10 minutes. Reduce fire and cook for a further 8-10 minutes until the rice is done. During the whole process keep adding fish broth if the rice gets dry. It must at all times have a bit of liquid.
• Let the rice settle for a few minutes before serving.

ALIOLI

Ingredients:

• 1- 3 garlic cloves
• 1 egg
• olive and/or sunflower and/or vegetal oil

 Recipe:

• Put the egg, crushed garlic and a bit of oil and mix.
• Keep adding oil until the sauce gets creamy at taste.
• Add more garlic if you want a stronger taste.

Notes:

• Serve the arroz negro with a bit of alioli on the side.
• The fish must be very fresh.
• In order to do a successful alioli, it is very important to have the oil and egg at the same temperature.
• The quantity of garlic in the alioli will make for a stronger or milder sauce. Be aware it can get spicy!