Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe or renew this month for 12 issues and receive a Satara salad bowl and server. Offer ends 23 November.

Gourmet on your iPad

Download the latest issue of Gourmet Traveller for your iPad.

Arroz negro (Squid with rice cooked in squid ink)


You'll need

125 ml (½ cup) olive oil 200 gm canned whole tomatoes To taste: white sugar 450 gm squid tubes, cleaned and sliced into 1cm rings 1 large onion, finely chopped 2 red capsicum, finely chopped 3 cloves garlic, finely chopped 300 gm Calasparra rice (see note) 1 tbsp squid ink (see note) 60 ml (¼ cup) white wine 1.5 litres (6 cups) hot fish stock ½ cup (loosely packed) flat-leaf parsley leaves, coarsely chopped To serve: lemon wedges   Alioli 2 cloves garlic, finely chopped 1 tsp sherry vinegar 2 egg yolks ¼ tsp Dijon mustard 100 ml extra-virgin olive oil 100 ml vegetable oil

Method

  • 01
  • For alioli, combine garlic and vinegar in a bowl, add egg yolks and mustard and whisk to combine. Combine oils and gradually add oil mixture a drop at a time to egg yolk mixture, whisking until a thick emulsion forms. Season to taste with sea salt and freshly ground black pepper.
  • 02
  • Heat 1 tbsp olive oil in a small saucepan over medium heat, add tomato and cook, stirring occasionally, for 20 minutes or until thickened. Season to taste with sea salt, freshly ground black pepper and white sugar.
  • 03
  • Heat 1 tbsp olive oil in a 40cm-paella pan or large frying pan over high heat, add squid and sauté for 30 seconds or until just starting to colour. Remove and set aside. Add remaining olive oil and cook onion and capsicum for 5 minutes or until starting to colour, reduce heat to medium and cook for another 10 minutes or until tender. Add garlic and cook for another 5 minutes or until garlic is soft. Add rice and stir to coat, add tomato and stir to combine.
  • 04
  • Combine squid ink, wine and stock in a jug and stir to dissolve ink, then add to rice mixture, reduce heat and simmer, without stirring, shaking pan occasionally to loosen rice from base, for 40 minutes or until rice is tender and stock is almost absorbed. Scatter squid over rice and cook for 2 minutes, remove from heat, cover with foil and stand for 5 minutes. Scatter with parsley and serve with lemon wedges and alioli to the side.
Note Calasparra rice is grown in the village of the same name in the Murcia region of Spain. The plump, round grain absorbs three times its quantity in liquid but it is not creamy, so grains remain firm. If squid sacs are still intact and there is enough ink (squid tend to release their ink when caught), strain ink through a fine sieve before using. Alternatively, squid ink is available in a jar or sachet from select fishmongers and speciality food stores.

"Encasa in Sydney is one of my favourite weekly haunts. It's great rustic food and terrific value. I would dearly love to cook their arroz negro at home. Would you ask Heike Huebner for the recipe?"
Bianca Clifton, Bondi Beach, NSW

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


At A Glance

  • Serves 4 people
Win
a double pass to So Frenchy, So Chic!

Win five double passes to So Frenchy, So Chic in Melbourne and Sydney, plus a cheese plate for every winner to enjoy on the day.

Read More
Win
a wine pack from Howard Vineyard!

We have two Howard Vineyard Winemaker's Dozen packs to give away to two lucky winners. Get in quick!

Enter now
Gourmet TV

Check out our video section for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Quick meals

recipes

Nonna Lidia’s Christmas baccala, green olive and chilli salad

Beer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salads

recipes

Neil Perry: Prawn cocktail

Quick summer meals

recipes

Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes

recipes

Serge Dansereau: Homemade lemonade

Christmas food gifts

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.