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Grilled squid with arroz negro (“black rice”) originates from the Valencia and Catalan regions of Spain. The flavour of the squid is enhanced by the marinade and grilling, and squid ink adds a dark colour and a briny flavour to the rice..
The dish is served with punchy allioli which is intensely flavoured with garlic. Allioli is the Spanish version of the French garlic sauce aioli. It is traditionally made in a mortar and pestle. The ingredients include garlic, olive oil, sea salt and lemon juice only. But this is prone to splitting. A modern and easy method is therefore suggested here, with the help of a food processor and egg added as an emulsifier to keep it stable.
Ingredients
- 750g squid, cleaned
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 1 garlic cloves, finely chopped
- 2 plum tomatoes, skinned and deseeded, finely diced
- 250g Calasparra or Bomba rice
- 100ml white wine
- 650ml fish stock
- 2 sachets of squid ink
For the marinade:
- 50ml olive oil
- 1 garlic clove, pureed or finely chopped
- 1/2 long red chillies finely chopped
- 2 tsp finely chopped flat parsley leaves
- Splash of lemon juice
- Salt and pepper to taste
For the allioli:
- 1 garlic clove
- 1/2 tsp salt
- 1 organic or free range egg
- 1 tsp lemon juice
- 250ml extra virgin olive oil
Instructions
- Cut about half of the squid body into bite-sized pieces and scored in criss-cross patterns. Mix them with the marinade in a bowl. Marinate for 6 hours or overnight. Chop the remaining body and tentacles into small dices. Keep them in a separate bowl in the refrigerator.
- For the allioli, crush garlic with salt to a paste in a mortar. Transfer to a food processor, and add the egg. Then gradually add oil in a slow steady stream through the opening at the top while the machine is running. An emulsion will start to form, and will thicken as you add in more oil. Finally add the lemon juice and continue to blend until it is fully incorporated. Store the allioli in the refrigerator, and bring it to room temperature before serving.
- Heat oil in a saucepan over medium heat. Add onions and garlic and fry for about 8 minutes until soft. Add tomatoes and the squid dices, and cook for 5 minutes. Stir in the wine and cook until it has almost disappeared. Add the squid ink, stock and rice. Bring to boil. Reduce heat and simmer quite vigorously for 6 minutes. Reduce heat to minimum and simmer gently for further 14 minutes until all the stock has been absorbed. Season with salt and pepper to taste. Turn off the heat. Cover the pan with the lid and leave to rest for 5 minutes.
- Meanwhile, grill the squid over very high heat for about 2 minutes. Arrange the squid on top of the rice. Serve with the allioli.
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Tag us on Instagram at @coquendum, or share a photo with the hashtag #coquendum.