Black Rice (Arroz Negro)

🛒 Ingredients

• Squid, cleaned 400 g · 280 kcal
• Olive oil 55 g · 486 kcal
• Onion, chopped 150 g · 60 kcal
• Garlic, minced 20 g · 30 kcal
• Red bell pepper, diced 150 g · 47 kcal
• Ripe tomatoes, grated 300 g · 54 kcal
• Short-grain rice (e.g., Bomba) 320 g · 1152 kcal
• Squid ink 4 g · 2 kcal
• Fish broth 900 g · 45 kcal
• Sweet paprika 3 g · 9 kcal

👨‍🍳 Instructions

1. Heat half of the olive oil in a wide, shallow pan or paella pan over medium-high heat. Add the cleaned and cut squid (body and tentacles) and sauté until lightly golden; remove from pan and set aside.
2. Add the remaining olive oil to the pan if needed, then sauté the chopped onion, minced garlic, and diced red bell pepper until the vegetables have softened, about 8-10 minutes.
3. Stir in the grated tomatoes and sweet paprika, cooking for a few minutes more until the tomato moisture has reduced and a rich sofrito forms.
4. Add the rice to the pan and toast it for 1-2 minutes, stirring constantly to coat each grain with the sofrito and oils.
5. Dissolve the squid ink in the warm fish broth, then pour the dark broth into the pan with the rice, stirring gently to combine.
6. Return the sautéed squid to the pan, distribute evenly among the rice, and bring the broth to a gentle simmer. Season with salt.
7. Cook uncovered for 15-18 minutes without stirring, allowing the rice to absorb the liquid and form a 'socarrat' (a crispy bottom layer) if desired.
8. Once the liquid is mostly absorbed, remove the pan from heat, cover with a clean kitchen towel or foil, and let rest for 5-10 minutes before serving.