Arroz Negro

Instructions

1. Step 1

   Combine the fish stock, squid ink, and ⅝ tsp (4 gr) salt in the saucepan. Whisk over low heat until evenly black, then keep warm.

   Timer: 5 min (fixed)

   Ingredients used: 800.0 ml Fish Stock, 4.0 gr Salt, 16.0 gr Squid Ink

   Cookware: saucepan, whisk

2. Step 2

   Heat 1 tbsp (15 ml) olive oil in the paella pan over high heat. Add the squid, ⅜ tsp (2 gr) salt, and black pepper; sear briefly until lightly colored, then transfer to the heatproof plate.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 2.0 gr Salt, 500.0 gr Squid

   Cookware: Heatproof plate, paella pan, wooden spoon

3. Step 3

   Reduce to medium heat and add the remaining 2 tbsp (30 ml) olive oil. Cook the onion until soft and translucent.

   Timer: 5 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 150.0 gr Onion

   Cookware: paella pan, wooden spoon

4. Step 4

   Add the garlic, tomato, and smoked paprika. Cook over medium heat until the tomato thickens into a concentrated sofrito.

   Timer: 5 min (fixed)

   Ingredients used: 12.0 gr Garlic, 2.0 gr Smoked Paprika, 150.0 gr Tomato

   Cookware: paella pan, wooden spoon

5. Step 5

   Add the rice and stir over medium heat until every grain is coated with the sofrito.

   Timer: 1 min (fixed)

   Ingredients used: 320.0 gr Rice

   Cookware: paella pan, wooden spoon

6. Step 6

   Pour in the white wine and cook over medium heat until it is almost fully absorbed.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml dry white wine

   Cookware: paella pan, wooden spoon

7. Step 7

   Pour in the warm black stock and distribute the rice evenly. Bring to a simmer over high heat, then reduce to medium heat.

   Timer: 3 min (fixed)

   Cookware: paella pan, saucepan, wooden spoon

8. Step 8

   Simmer the rice uncovered over medium heat without stirring.

   Timer: 12 min (fixed)

   Cookware: paella pan

9. Step 9

   Arrange the seared squid over the rice and continue cooking until the rice is tender, the liquid is absorbed, and the squid reaches 63°C internally.

   Timer: 6 min (fixed)

   Cookware: Heatproof plate, paella pan

10. Step 10

    Remove the pan from the heat and let the arroz negro rest uncovered.

    Timer: 5 min (fixed)

    Cookware: paella pan

11. Step 11

    Scatter the parsley over the rice and serve with the lemon wedges.

    Ingredients used: 1.0 piece Lemon, 10.0 gr Parsley

    Cookware: paella pan