Arroz negro
Arroz negro, or black rice, is a rich squid and rice dish made a generous amount of with squid ink and cuttlefish. This version from Nieves Barragán Mohacho is topped with homemade aioli and monkfish tempura. You can find a separate recipe for Nieves' monkfish tempura here.
Ingredients
Metric
Imperial
Bisque
- 100ml of olive oil
- 1kg prawns
- 400g of tomato purée
- 250ml of sherry, ideally La Gitana Manzanilla sherry
- 200ml of brandy
- 2 shallots, peeled and roughly chopped
- 3 large carrots, peeled and roughly chopped
- 1 large leek, roughly chopped
- 1 celery stick, roughly chopped
- 1 bulb of fennel, roughly chopped
- 4l water
- 2 bay leaves
Alioli
- 1 head of garlic, plus 1/3 garlic clove
- 1/3 large egg
- 2/3 egg yolk
- 160ml of olive pomace oil
- 160ml of arbequina olive oil
- 1/3 lemon, juiced
- olive oil, for cooking
- salt and pepper
Rice
- 100g of shallots, finely chopped
- 500g of Calasparra paella rice
- 150ml of white wine
- olive oil, for cooking
Fondo
- 500g of cuttlefish, cut into small pieces
- 2 bunches of spring onions, washed and julienned
- 2 bay leaves
- 250ml of white wine
- 10g of fresh parsley
To finish
- 1 tbsp of squid ink
- arbequina olive oil, to finish
- 30g of fresh parsley
- dried chilli, finely sliced
- salt and pepper
Method
First prepare the bisque. Heat the olive oil in a large pan over a medium heat. Caramelise the prawns for a few minutes, then add the tomato purée
- 100ml of olive oil
- 1kg prawns
- 400g of tomato purée
Cook for a few minutes, then add the alcohol and cook until it evaporates
- 250ml of sherry, ideally La Gitana Manzanilla sherry
- 200ml of brandy
Add the vegetables and cook them for 10 minutes, or until very soft, over a low heat
- 2 shallots, peeled and roughly chopped
- 3 large carrots, peeled and roughly chopped
- 1 large leek, roughly chopped
- 1 celery stick, roughly chopped
- 1 bulb of fennel, roughly chopped
Add the 4 litres of water and the bay leaf, then simmer for 20 minutes
- 4l water
- 2 bay leaves
Remove from the heat and set aside to infuse for 30 minutes, then pass the bisque through a sieve
While the bisque infuses, make the alioli. Preheat the oven to 180°C
Slice across the head of garlic just a little from the top to expose the inside of the garlic cloves
- 1 head of garlic, plus 1/3 garlic clove
Drizzle the head of garlic with olive oil and season it with salt and pepper
- olive oil, for cooking
- salt and pepper
Cook the garlic for 20–25 minutes until the cloves are nice and soft. Set aside to cool
Squeeze the cooled roasted garlic cloves out of their skins
Whisk together the Arbequina and pomace olive oils together
- 160ml of arbequina olive oil
- 160ml of olive pomace oil
Very slowly drizzle the oils into the blender whilst it’s running, to emulsify them into mayonnaise
Season the alioli with the lemon juice and salt and pepper to taste
- 1/3 lemon, juiced
Heat a pan over a medium heat and add a dash of olive oil. Cook the shallot for 5 minutes, making sure it doesn’t take on any colour
- 100g of shallots, finely chopped
- olive oil, for cooking
Add the rice and cook, stirring constantly, until it changes from opaque white to more translucent and then back to white again
- 500g of Calasparra paella rice
Add the white wine and reduce until the alcohol has cooked off
- 150ml of white wine
Add a bit of bisque and stir, then keep stirring and adding bisque until the rice starts to soften. You should need about 2 litres of bisque. Remove from the heat while the rice is still slightly undercooked
For the fondo, heat up a pan over a high heat, then add a dash of olive oil
Add the cuttlefish and cook until it loses all of its water, stirring if necessary
- 500g of cuttlefish, cut into small pieces
Add the spring onion and cook for 5 minutes with the cuttlefish. Season with salt and pepper then finish with some parsley
- 2 bunches of spring onions, washed and julienned
- salt and pepper
- 10g of fresh parsley
To finish, heat up a tablespoon of oil in the pan, then add the rice and cook until it's warmed through
Add all the fondo to the rice, along with the squid ink and a few ladles of bisque
- 1 tbsp of squid ink
Cook the rice, stirring regularly, until it is tender and cooked through, adding more bisque as necessary
Drizzle in some arbequina olive oil and season to taste with salt and pepper
- arbequina olive oil, to finish
Serve garnished with the alioli, parsley and a sliver of dried chilli
- 30g of fresh parsley
- salt and pepper
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
