Fish, European
Black rice with squid ink and aioli
Black rice with squid ink is a Spanish dish for 4 people, ready in 50 minutes, medium difficulty, around €3.80 per person. The rice cooks in a stock tinted with squid ink alongside cuttlefish, squid and a tomato sofrito, served with homemade aioli. Success depends on a well reduced sofrito and leaving the rice untouched once the liquid goes in.
I'm making you an arròs negre, rice turned black with squid ink, with chunks of cuttlefish and squid and a homemade aioli.
- Total time
- 50 min
- Difficulty
- Medium
- Cost per person
- €3.80
- Calories per person
- 640 kcalcalculated by Kiloach, your weight coach
- Season
- Spring, Summer, Fall
This black rice comes from the Catalan tradition of arròs negre, rice that gets its color and briny flavor from squid ink. The grains soak up fish stock and a sofrito of tomato, onion and pepper, while the cuttlefish and squid keep a bit of bite. The aioli brings the contrast, creamy, tangy and sharp with raw garlic.
This is a dish for a Sunday or for having people over, when you have a bit of time and feel like cooking in stages. Mon Chou walks you through it step by step, from the sofrito to the aioli, so every part lands right on the plate. Expect a meal that breaks from the everyday routine, good to share with family or friends who love seafood.
The ingredients
Fish counter
- Cuttlefish, cleaned 400 g
- Squid, cleaned 300 g
- Squid ink 4 packets
Pantry
- Short grain riceoften in the pantry 350 g
- Fish stockoften in the pantry 1 l
- Crushed tomatoesoften in the pantry 150 g
- Dry white wineoften in the pantry 10 cl
- Olive oiloften in the pantry 15 cl
- Saltoften in the pantry 2 pinch
Fruits and vegetables
- Red bell pepper 1
- Onion 1
- Garlic 6 cloves
- Lemon 1
Dairy
- Egg yolk 2
Allergens Mollusks, Fish, Eggs
The step by step recipe
-
Make the aioli by crushing two garlic cloves with salt, then whisk in the yolks with a steady stream of oil until you get a thick cream, finish with the lemon. 10 min
Add the oil drop by drop at first, then in a steady stream, it won't split.
-
Cut the cuttlefish and squid into pieces and sear them in a paella pan with a little oil. 8 min
Cook them over high heat without stirring too much, they'll brown without releasing water.
-
Add the minced onion, pepper and garlic, cook until softened, then add the tomatoes and white wine, and reduce into a sofrito. 12 min
A well reduced sofrito is the base of the flavor, don't rush it.
-
Add the rice and the ink diluted in the warm stock, season with salt, stir once and cook over medium heat. 18 min
Don't stir again once the liquid goes in, the rice needs to cook without sticking.
-
Let it rest for five minutes covered and serve with the aioli on the side. 5 min
Put a spoonful of aioli in the center of the plate, it melts gently into the warm rice.
Our tips to get it right
- Pick a short grain rice like bomba or arborio, it soaks up the liquid without turning mushy.
- Keep the heat steady and medium while the rice cooks, too high a flame cooks the outside before the center is done.
- Make the aioli first and chill it, it thickens slightly and holds together better by the time you serve.
The variations
- Swap the squid for peeled shrimp, added only at the end of cooking so they stay tender.
- For a version without ink, skip the ink packet and add smoked paprika instead, the rice changes color but still has character.
- To save time, use a quick cooking rice and cut a few minutes off the rice cooking time, watching the liquid closely.
What to serve it with
- A green salad with lots of lemon
- Grilled bread for mopping up sauce
- A glass of dry white wine
Storage
The rice keeps for 2 days in the fridge in a sealed container, though it loses some of its tenderness as it cools. Reheat it in a pan with a splash of stock or water to loosen it up. Keep the aioli separate, it lasts 2 days chilled, and it does not freeze well because of the raw eggs.
Questions about this dish
Where can you find squid ink?
Fish markets usually sell it in small packets, often near the fresh seafood counter. You can also find it at specialty grocers or in the frozen section of some supermarkets.
Can you make the aioli ahead of time?
Yes, make it a few hours ahead and keep it covered in the fridge. Take it out a little before serving so it isn't too cold.
Does black rice freeze well?
The rice on its own doesn't freeze very well since the grains turn mushy once thawed. It's better to make it fresh and freeze the stock or sofrito ahead of time instead.
Can you substitute the raw egg yolk in the aioli?
You can use a pasteurized egg if you'd rather avoid raw egg. The result stays close, a thick, well bound cream.
How long does it take to make a black rice with squid ink and aioli?
Count 50 min in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in a black rice with squid ink and aioli?
About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does a black rice with squid ink and aioli cost?
About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains mollusks, fish, eggs. Always check the labels of the products you buy.
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