Spanish
food recipe - Arroz Negre con Alioli (Black Rice with Garlic Sauce)
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You will need
1 kg small squid with ink sacs
1 onion chopped
2 peppers chopped
4 tomatoes peeled, de seeded and chopped
400g rice
1 litre hot fish stock or water
50 ml sherry
cooked prawns and/or mussels
Garlic Sauce
you will need
3 cloves garlic crushed
100 ml olive oil
1 egg
Clean the squid, reserving the ink sacs, and
either leave whole (if tiny) or cut into pieces. Heat some oil in
a pan and sauté the onion and peppers. Add the squid and
tomatoes and cook for a few minutes. Pour in 100ml of stock and
cook for about 20 minutes to reduce the sauce. Add the rice and
mix well. Pour in most of the remaining stock, add a pinch of cayenne
and leave to simmer while you crush the ink sacs in a separate bowl
and mix with the sherry. Add this to the rice and let it continue
cooking, either on the hob
or in the oven, until the rice is soft. Leave to rest for several
minutes before serving. Serve with other cooked seafood on the top
and a bowl of the alioli to spoon over. Serves six
To make the sauce put the garlic, quarter of
the oil and the egg in a blender and mix on full power until well
mixed. Then add a quarter more oil and mix, then the remaining oil
and a splash of lemon juice. Mix well until thick and creamy.
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Arroz
Negre con Alioli (rice in squid ink with garlic sauce)
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