Arroz Negro

Ingredients

• 1 cup bomba rice
• 8 oz squid
• 8 oz shrimp
• 2 tbsp squid ink
• 3 cups fish stock
• 4 cloves garlic
• 1 cup alioli
• 3 tbsp olive oil
• 1 medium onion
• 1 medium red bell pepper
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp parsley

Instructions

1. 1

   Heat 3 tablespoons of olive oil in a large paella pan or skillet over medium heat.

2. 2

   Finely chop 1 medium onion, 1 medium red bell pepper, and 4 cloves of garlic. Add them to the pan and sauté for about 5 minutes until softened.

3. 3

   Clean and slice 8 oz of squid into rings. Add the squid to the pan and cook for an additional 3 minutes until they turn opaque.

4. 4

   Add 8 oz of shrimp and cook for another 2 minutes until they turn pink.

5. 5

   Stir in 1 cup of bomba rice, 2 tablespoons of squid ink, 3 cups of fish stock, 1 teaspoon of salt, and 1 teaspoon of black pepper. Bring to a boil.

6. 6

   Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for about 18-20 minutes until the rice is cooked and has absorbed the liquid.

7. 7

   Remove the pan from heat and let it rest, covered, for an additional 5 minutes.

8. 8

   Finely chop 2 tablespoons of parsley and sprinkle over the rice before serving.

9. 9

   Serve the Arroz Negro hot with a generous dollop of alioli on the side.