Squid Ink Seafood Rice — Catalan Black Rice
Catalan rice cooked in squid-ink stock with sliced squid and shrimp, finished glossy black with a crisp socarrat, served with garlic allioli and lemon wedges.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice squid bodies into 1cm rings, halve tentacles, devein shrimp. Dice onion, grate tomato and garlic, chop parsley, cut lemon into 2 wedges. Whisk squid ink into hot fish stock.
Sear
Heat 40ml olive oil in a 30cm paella pan over medium-high 1 minute. Add squid with 0.5 tsp salt, sear 2 minutes until just opaque. Transfer to a plate.
Sweat
Lower heat to medium, add diced onion with 0.5 tsp salt, cook 6 minutes until softened and lightly golden at edges.
Build
Stir grated garlic and pimenton off heat 15 seconds, return to medium, add grated tomato, cook 5 minutes until darkened and oil separates.
Toast
Add bomba rice, toast 90 seconds until translucent. Pour squid-ink stock with 0.5 tsp salt over rice, level, bring to vigorous simmer over medium-high 2 minutes.
Simmer
Lower to medium, simmer undisturbed 14 minutes until most liquid absorbs. Return squid, nestle shrimp, cook 5 minutes until shrimp turns pink. Raise heat to medium-high 90 seconds for socarrat crust.
Rest and plate
Cover, rest 5 minutes. Scatter parsley, serve with garlic aioli and lemon wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.