Spanish · Dinner
Black Squid Ink Rice (Gluten-Free)
Squid ink stains this Valencian-style rice a deep black, cooked in a shallow pan with white fish fillet, sofrito of onion, garlic and tomato, and a saffron-tinged fish stock. Finished with a squeeze of lemon, the rice turns briny, faintly sweet and savoury, with a lightly crisped socarrat base.
$8
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
612Calories
44.2gProtein
19.8gFat
58.3gCarbs
4.9gSugar
3.2gFiber
780mgSodium
102mgChol
3.1gSat Fat
980mgPotassium
80mgCalcium
3.4mgIron
2.8mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Pat the fish dry and season lightly with salt. Dice the onion finely, mince the garlic, grate the tomato over a bowl discarding the skin, and chop the parsley.
2
Heat olive oil in a shallow paella pan over medium heat for 4 minutes, cooking onion and garlic until the onion turns soft and translucent.
3
Stir in the grated tomato and cook over medium heat for 5 minutes until the mixture darkens and liquid has cooked off. Pour in the white wine and simmer for 1 minute until the alcohol smell fades.
4
Add the rice and squid ink to the pan, stirring over medium heat for 1 minute until every grain turns glossy and black.
5
Pour in the fish stock and saffron, bring to a boil over high heat, then reduce to low and simmer uncovered for 15 minutes until most liquid absorbs. Nestle fish chunks into the rice, cover loosely, and cook for 5 minutes more until the fish is opaque and a crisp socarrat crust forms on the bottom.
6
Rest the pan off heat uncovered for 5 minutes so the rice finishes absorbing remaining liquid.
7
Plate
Scatter parsley over the rice and serve from the pan with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g white fish fillet
- 2/3 cup130g bomba or arborio rice
- 4 tsp4 tsp squid ink
- 2 cup480ml fish stock
- 4 tbsp60ml olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 22 small tomato
- 2 pinch2 pinch saffron threads
- 2 tbsp30ml dry white wine
- 22 wedge lemon
- 2 tbsp2 tbsp fresh parsley
- 2 pinch2 pinch salt
