Arroz Negro with Baby Squid and Aioli

Name: Arroz Negro with Baby Squid and Aioli
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 1.1 lbs baby squid (about 500 grams); 1 medium onion; 2 ripe tomatoes; 4-5 garlic cloves, thinly sliced; 6 handfuls long-grain rice; 2 packets squid ink; 1/2 cup dry white wine (100 ml); Black pepper; 1 fish bouillon cube; Salt; 1 egg; 1 garlic clove; 1 sprig fresh parsley; 1 1/4 cups sunflower oil (300 ml); Salt

MMar González Gómez @mmarglezgomez

Sevilla

Arroz Negro with Baby Squid and Aioli

MMar González Gómez @mmarglezgomez

Saved

Ingredients

1 hour

Serves 4 servings

For the rice
1.1 lbsbaby squid (about 500 grams)
1medium onion
2ripe tomatoes
4-5garlic cloves, thinly sliced
6 handfulslong-grain rice
2 packetssquid ink
1/2 cupdry white wine (100 ml)
Black pepper
1fish bouillon cube
Salt
For the aioli
1egg
1garlic clove
1 sprigfresh parsley
1 1/4 cupssunflower oil (300 ml)
Salt

Saved

Steps

1 hour

1

Chop the onion and sauté it with salt, pepper, and a generous amount of olive oil.
2

When the onion starts to brown, add the tomatoes (diced) and the sliced garlic. Cook until the tomatoes are fully softened.
3

Clean the baby squid and cut them into rings. Add them to the pan and sauté for a couple of minutes.
4

Pour in the white wine and cook for a couple of minutes to let the alcohol evaporate. Add 3/4 cup water (200 ml), the fish bouillon cube, squid ink, and the rice.
5

Keep an eye on the rice and add more water as needed. Once the rice is cooked, cover it with a clean towel and let it rest for five minutes.
6

While the rice rests, make the aioli. Place all the aioli ingredients in a blender cup. Set the blender at the bottom of the cup without moving it, and blend on high speed. The aioli will start to emulsify and thicken from the bottom up.
7

Serve the rice hot, topped with a spoonful of aioli and a sprinkle of chopped parsley.