Arroz Negro

Step by stepInstructions

1. Heat the olive oil in a wide paella pan or skillet over medium-high heat and sauté the squid rings and tentacles for 2 minutes. Remove and set aside.
2. Add the onion and garlic to the pan and cook until soft, about 5 minutes.
3. Stir in the rice and paprika, toasting for 1 minute, then pour in the wine and let it absorb.
4. Whisk the squid ink into the warm fish stock until dissolved, pour it over the rice, and add the salt. Bring to a boil, then reduce to a gentle simmer.
5. Cook uncovered for about 15 minutes without stirring, then nestle the squid back into the rice and cook 5 minutes more until the liquid is absorbed and the rice is tender.
6. Rest off the heat, covered, for 5 minutes. Scatter with parsley and serve with allioli and lemon wedges.