Main Courses

Black Rice Paella

Squid-ink arroz negro — squid over bomba rice with parsley and a crisp socarrat. Serves 2. From a paella class at The Paella Club, Barcelona.

Ingredients

Makes 2 servings

• 150g squid, cut in small cubes
• 80g chopped white onion
• 120g bomba rice (or substitute any risotto rice)
• 80g chopped red peppers
• 80ml fresh tomato puree
• 1 slice of lemon rind
• ¾ glass dry white wine
• 1 clove of garlic
• 500ml fish broth
• ½ tsp saffron powder
• 1 tsp squid ink
• 30ml extra virgin olive oil
• 50g chopped parsley
• 1 tsp salt

Method

1. Set the paella pan over low/medium heat.
2. Generously drizzle in most of the olive oil, saving a quarter for later.
3. Add the whole garlic clove and the lemon rind and cook until both turn golden; remove both, setting the garlic clove aside for later.
4. Cook the squid cubes for about 30 seconds, stirring, then remove the squid and any juices to a plate.
5. To begin the sofrito, add a little more olive oil, add the chopped onion, and fry until golden; meanwhile finely mince the reserved garlic clove and add it to the onion.
6. Once the onion and garlic reach the desired caramelization, set them aside in a corner of the pan.
7. Place the red peppers in the centre of the pan, add a drizzle of olive oil, and cook until charred, 8 to 10 minutes.
8. Mix all of the vegetables together and continue cooking until dark in colour, constantly moving them to distribute the heat evenly.
9. Add the chopped parsley.
10. Deglaze the pan with the white wine; once the alcohol has evaporated, add the tomato puree and reduce until it reaches a jam-like texture.
11. To bloom the spices, make a small well in the centre, add a tbsp of olive oil and the saffron powder; when it bubbles, incorporate it well into the sauce.
12. Add all of the rice, mixing it fully into the sofrito, and cook in the sauce for a further 2 minutes.
13. Stir in the squid ink, then add all of the fish broth, mixing well and slowly so none is lost over the sides, and raise to a medium heat. Season to taste.
14. Stir in small circular motions around the pan, drawing into the centre and picking up anything stuck to the bottom. After about four minutes the mixture becomes thick and gelatinous — a sign the starch has been extracted; if not, stir another two minutes.
15. Remove the spoon and, holding the handles, keep the pan on the heat and shake slowly for about 60 seconds until the mixture is evenly spread across the pan.
16. To build the crisp socarrat, leave the pan over medium heat; when the smoke smells like burnt toast, turn off the heat.
17. Lay the squid delicately on top of the rice — do not press it in or stir the rice — and add the reserved squid juices.
18. Cook the paella in the oven at 200°C / 395°F for 15 minutes.
19. Drizzle with olive oil and serve.

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