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.

Paella recipes

Paella with meat & fish
Paella with seafood & chicken
Paella with lobster & shellfish
Paella with chorizo & fried garlic
Arroz Negre con Alioli (rice in squid ink with garlic sauce)

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