Poseidon-Worthy “Black” Paella (With Squid Ink)

Black food has always fascinated me. I remember reading about the black cheeseburger from McDonald’s in Japan when I was a little kid and for whatever reason the image of that pitch black, supple looking bun imprinted on me. Life has never been the same. Technically, the Spanish wouldn’t call this a Paella, rather “Arroz Negro” (pronounced, “arroth”) aka “Black Rice.” The rice gets its color from squid or cuttlefish ink. Check it. 🤘🏼 Adam

Check out the video by clicking here.

Yield: serves 4

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Poseidon-Worthy “Black” Rice (with Squid Ink)

IngredientsUSMetric

• 1/3 cup Olive Oil
• 6-8 shrimp, head on
• 1 cup Squid, cut into inch pieces
• 1/2 cup Onion, diced
• 1/2 cup Red Bell Pepper, diced
• 1 Tbsp Paprika
• 3/4 cup Tomato Puree
• 2 cups Bomba Rice
• 2 tsp Squid Ink
• 2 Garlic cloves, sliced thin
• 4 cups Fish Stock
• 3 Scallions, cut into inch pieces
• 6-8 Mussels, cooked and halved
• Fresh Parsley, to taste
• Lemon wedges, to taste

Instructions

1. Heat oil in large, wide pan over medium heat. Add the shrimp and cook until just barely pink, remove and set them aside. Add squid and simmer for a minute, dump in the onion and bell pepper and saute for a couple minutes more, then add paprika and stir to coat the squid.
2. Heat the olive oil in a large pan over medium heat. Add the onion and bell pepper then sweat down for 5 minutes. Add the squid, paprika and tomato sauce then stir and cook for 5 more minutes more.
3. Add the rice and stir to coat. Toast the rice for a minute then stir the squid ink into the mixture until the rice is completely black. Mix in the garlic then pour over the stock and mix everything around. Increase the heat to high and cook for 8-10 minutes. Lower the heat to medium-low and simmer additional 10-15 minutes.
4. When the rice looks mostly dry, decorate the top with the shrimp, cover, and continue cooking for 4-5 more minutes.
5. Decorate with the cooked mussels, parsley and lemon wedges and enjoy.

Adam's Notes

• Use roughly 100g rice per person.
• 2 parts Stock: 1 part Rice is a good rule of thumb.
• If your burner is small, rotate and move it for even cooking.
• We saute the shrimp first to flavor the oil and give the shrimp a head start cooking.