Catalan Black Rice with Squid and Ink

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A signature dish from the Catalan coast, this glossy black rice is colored and flavored with squid ink, which gives the dish a briny, oceanic depth. Tender pieces of squid, sofrito, and a short-grain rice absorb the savory stock, creating a richly colored one-pan meal that tastes like the sea.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 4 gSugar
• 28 gProtein
• 720 mgSodium
• 640 mgPotassium
• 80 mgCalcium
• 4.2 mgIron
• 14 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the squid and sofrito

• 1 lb (450 g) fresh squid, cleaned, bodies sliced into rings and tentacles reserved
• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1 small tomato, grated (or 1/3 cup tomato puree)
• 1 tsp sweet Spanish paprika
• 1/2 cup dry white wine

For the rice

• 1 1/2 cups (300 g) Bomba or Calasparra short-grain rice
• 4 cups (950 ml) warm fish stock or light seafood broth
• 2 packets (about 4 tsp / 20 g) squid ink, or ink from 2 fresh squid
• 1 tsp fine sea salt, plus more to taste
• Pinch of saffron threads (optional, for aroma)

To finish

• 1 lemon, cut into wedges
• 2 tbsp chopped flat-leaf parsley
• A few drizzle of good olive oil

Directions

1. Pat the cleaned squid dry. In a wide 12-inch paella pan or shallow skillet, heat the olive oil over medium heat and add the squid rings and tentacles. Sear undisturbed for about 90 seconds, then stir and cook for 1 minute more. Remove the squid and set aside.
2. Reduce the heat to medium-low. Add the onion to the same pan and cook gently for 6 to 8 minutes until soft and translucent, scraping up any browned bits. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the grated tomato and paprika and cook for 3 to 4 minutes, stirring, until the tomato darkens and thickens into a jammy sofrito. Pour in the white wine and simmer for 2 minutes to cook off the alcohol.
4. Stir in the rice and toast for 1 to 2 minutes so each grain glistens. Whisk the squid ink with a ladle of the warm stock until smooth, then pour it into the pan along with the remaining stock, salt, and saffron if using. Spread the rice evenly; do not stir from this point on.
5. Simmer gently over medium-low heat for 12 to 14 minutes, rotating the pan occasionally so it cooks evenly, until the rice has absorbed most of the liquid and shows the first signs of a thin crust forming on the bottom. Nestle the reserved squid back on top and cook 2 more minutes.
6. Remove the pan from the heat, cover loosely with a clean kitchen towel, and let the rice rest for 4 to 5 minutes. The grains will finish absorbing the stock and the socarrat (crispy bottom) will set.
7. Scatter the parsley over the rice, drizzle with olive oil, and serve directly from the pan with lemon wedges for squeezing over each portion.

Cook’s Notes

• Use Bomba or Calasparra rice if you can find it; it absorbs liquid without turning mushy and is essential for authentic texture.
• Fresh squid ink gives the deepest flavor and color, but good quality jarred sachets from Spain (Carmencita or El Avio brands) work very well.
• Do not stir the rice after adding the stock; stirring releases starch and prevents the prized crispy bottom crust (socarrat) from forming.
• Let the rice rest off the heat for a few minutes before serving so the grains firm up and the flavors settle.
• Pair with a chilled crisp white such as Albariño or a dry sparkling Cava to cut through the richness.

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