Cooked by Angela - Serves Four
This dish was a favourite of mine when I lived in Spain - inky black rice, melt in the mouth cuttlefish and the most garlicky, velvety mayonaise.
This quantity serves 4 as a main course but you can also serve it as a starter for more people. You can use squid instead of the cuttlefish. If you use small squid, miss out the step for cooking the cuttlefish.
To cook the Cuttlefish
Cuttlefish needs cooking slowly. This recipe is almost a braise and you end up with really soft cuttlefish.
600g Cleaned Cuttlefish (your fishmonger will do this for you)
3 Bay Leaves
Sprig each of Rosemary & Thyme
Small handful of Pink Peppercorns
2tablespoons of Olive Oil
2 spring onions (use all including the green ends) sliced
4tablespoons of Dry White Wine
Water (to cover – about a litre)
Put the cuttlefish in a pot with the herbs, onion, lemon, wine and olive oil. Cover with water and simmer gently for about 30 – 40 minutes until the cuttlefish is tender. (To check if it’s tender stick a skewer through the thickest part of the cuttlefish – if it goes through easily it is ready. If there is resistance it needs a little longer). Remove from the cooking liquid and cut into small pieces. Keep the cooking liquid for the rice.
For the Black Rice
20mls (about 2 tablespoons) Olive Oil
2 green peppers – finely diced
2 banana shallots (or one large sweet Spanish onion) finely diced
4 bay leaves
Sprig each of Rosemary & Thyme
1 desertspoon Tomato Puree
800ml Cuttlefish cooking stock (or fish stock if using squid)
Small glass of Dry White Wine
200gms Paella Rice
300gms of Cooked Cuttlefish or Squid
1 tablespoon finely chopped flat leaf parsley
Salt & Pepper
8 sachets of Squid Ink (they come in 4gm packs and can be ordered from your fishmonger)
Heat the oil in a frying pan or paella pan if you have one. If you are using squid not cuttlefish, quickly fry the squid in the hot oil for about 30 seconds then remove with a slotted spoon. If you are using cuttlefish skip this.
Add the peppers, onions, bay, rosemary, thyme and tomato puree and cook until the onions and peppers are soft and starting to caramelise. Add the rice and coat with the oil and stir.
Add the wine and stir – letting it bubble to cook off the alcohol. Add the squid ink to the cuttlefish broth or fish stock and stir then add this to the rice. If you are using cuttlefish stir this in now. If you are using squid don’t. Season with salt and some pepper.
Simmer very gently and from time to time shake the pan. When the rice starts to rise above the stock levels (after about 15 minutes) add the squid if you are using this. Cook for a few more minutes – taste the rice it should be slightly al dente.
Cover with foil and leave to rest. To serve sprinkle over the parsley, lemon zest and a squeeze of lemon. Serve with alioli and if serving as a main course, a green salad would work perfectly!
When your rice is resting cook the remaining cuttlefish. Heat a griddle pan and drizzle some olive oil over the cuttlefish and season well with salt. Griddle the cuttlefish pieces until they are nicely charred and a little crispy.
Serve this with lemon wedges and some garlic mayonnaise (Alioli).
To make the Alioli...
2 Egg Yolks
½ teaspoon of Dijon Mustard
2 garlic cloves crushed to a pulp
200ml Oil (I use half rapeseed and half olive oil)
A Splash of White or Sherry Vinegar
By Hand: Whisk the yolks with the salt, garlic and mustard and then drop by drop add the oil until the mix starts to emulsify at which point you can be a bit more liberal with the addition of the oil.
If the mix gets too stiff add a splash of vinegar to loosen and continue to add the oil. Taste and adjust seasoning – adding more salt or vinegar if needed.
Using a Food Processor: Add the egg yolks, salt, garlic and mustard and pulse mix until blended. Add the oil to the oil dropper feeder and turn on the machine. When all the oil has been incorporated add a splash of vinegar to taste.
Arroz Negro with Cuttlefish...
Velvety, sticky, inky black rice with grilled cuttlefish
Angela's Arroz Negro with Cuttlefish Recipe
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Simmerig the cuttlefish to make them tender, ready for grilling