Main course

Arroz Negro

Mediterranean squid-and-ink rice with separate black grains and a deeply savory seafood character built on concentrated sofrito.

What you’ll need

• Bomba rice: 450 g
• squid: 700 g
• squid ink: 40 g
• fish stock: 1200 ml
• tomatoes: 350 g
• onion: 160 g
• olive oil: 60 ml
• garlic: 18 g
• salt: 10 g

How to make it

1. Clean and dry the squid and cut it into rings and small pieces. Heat the stock; whisk the ink thoroughly into 150 ml warm stock until no clumps remain.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.