How to make Black Rice (Arroz Negro) from Mediterran Food Recipes

Black rice (Arroz Negro) is crowd-pleasing along the whole Mediterranean coastline of Spain, however specifically in Castellon de la Plana, the radical north of the Valencian Neighborhood, and in Tarragona, the most southern location of surrounding Catalonia.

Aside from Valencia and Catalonia, this meal is sought-after in Cuba and Puerto Rico in which on both tropical islands it is referred to as arroz con calamares (rice with squid in Spanish).

Ingredients:
• 1 small yellow onion, peeled and finely chopped
• 3 cloves garlic, peeled and minced
• 6 cups fish stock
• 2 teaspoons sweet paprika
• 3 cups spanish paella rice or short-grain italian rice
• Salt
• 2 1/2 teaspoons squid ink
• 3 tablespoons extra-virgin olive oil
• 1 pound cleaned squid bodies, cut into 1-inch pieces
• 2 medium tomatoes, seeded and grated

Instructions:
1. Heat up oil in a 18" paella pan or big frying pan over medium-high heat.
2. Pan will cover 2 heaters; spin pan sometimes for even cooking.
3. Include squid and cook, stirring often, up until all juices exhibited by squid vaporize, about 5 mins.
4. Squid must be firm.
5. Minimize heat to low, include tomatoes, onions, and garlic, and cook, stirring periodically, for 5 mins.
6. Reserve 1/4 cup stock in a little bowl.
7. Heat remaining stock in a medium pan over medium heat.
8. Include paprika and stir up until liquefied.
9. Mix rice into paella pan, nicely season with salt, then gradually include hot stock.
10. Boost heat to medium-high and cook, with no stirring, up until rice starts to grow, around 10 mins.
11. Combine squid ink into reserved stock, then put into pan.
12. Stir one time, then minimize heat to low and cook up until all liquid vaporize, approximately 10 mins.
13. Take out from heat, cover with a clean meal towel, and cool for 15 mins.

14. Serve from pan at room temp.