Creamy Black Squid Ink Rice with Garlic Aioli

Cook Time 45 minutes

Servings 2-3

Ingredients

400g short grain rice (bomba or arborio)

2 fresh squid (or cuttlefish)

3 frozen squid

1 tsp squid ink 

1 onion

2 cloves of garlic

1 glass of white wine

Water (2 litres - about 8 cups)

Olive oil

Salt

½ lemon, to serve

Parsley, to serve

Aioli Sauce

1 clove of garlic

1 egg

200ml extra virgin olive oil

Vinegar

Salt

Method

Clean the fresh squid and cut them into small dice. Set aside the squid. Set aside the ink.

To make the broth, thaw the other squid and chop them into cubes. Sauté them in a pot with oil. Dissolve the ink in a glass of white wine and add it to the pot. Pour in the water and let it simmer over low heat until it reduces by almost half. Blend and strain. Set aside the broth.

Peel and chop the garlic and onion, and sauté them in a paella pan. When they start to colour, add the chopped fresh squid, cook them a bit, and then add the rice. Sauté it, pour in the broth (3 parts broth to 1 part rice), season with salt and cook for 20 minutes (10 minutes on high heat and 10 minutes on low heat, sprinkle with chopped parsley if desired).

To make the ali-oli, place in a blender, the egg, a peeled garlic clove, a splash of vinegar, a pinch of salt, and the oil. Put the hand blender into the bottom of the container and gently move it up and down when it starts to emulsify.

Serve the rice and accompany it with the aioli. Garnish with a sprig of parsley (and if desired, garnish with the lemon).

Tip:

To make the rice more fluffy and flavourful, once cooked, it is recommended to cover it with a clean and dry cloth for 3-4 minutes.