Best Spanish Rice Recipe -
Black Rice with Squid

I don't know whether this is the Best Spanish Rice Recipe, but it certainly is unusual and tasty!

"Arroz Negro Con Calamares" or - literally translated - "Black Rice With Squid" ...

The ink from the squid is used to colour the rice black.

So, when you tire of dazzling-white rice or beautiful saffron-yellow rice ... give this dramatic black rice recipe a whirl!

When buying fresh squid from the fishmonger, you'll discover the black ink inside an ink sac in its innards - round about an inch long.

You may prefer to purchase your squid ready-cleaned and/or sliced into rings.

If this is the case, just buy the squid ink separately - you'll find it sold quite cheaply (in Spain at least!) in little plastic packets.

When preparing and cleaning the squid yourself, buy medium-sized squid, say around 6 inches or so.

Pull off the head and tentacles, and clean the main white pouch or body well - both inside and out.

Also, pull out and discard the thin skin inside the pouch.

Once clean, it's ready to slice into rings.

The tentacles are edible, but are not used in this recipe, although you could always chop them up and add them when you introduce the green pepper, tomatoes etc.

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But now for that Best Spanish Rice Recipe!

Best Spanish Rice Recipe - Arroz Negro Con Calamares

Ingrediants - for 4 people.

Method

1. Heat oil in pan and sauté onion and garlic.
2. Add squid and lightly colour.
3. Lower heat and stir in paprika, pepper, tomatoes, saffron, seasoning.
4. Simmer very gently for 10-15 minutes.
5. Stir in rice and cook for one minute.
6. Pour in fish stock with squid ink mixed in.
7. Simmer for 20 minutes - until rice tender and stock absorbed.
8. Decorate with lemon quarters and serve.

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