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Black rice is dish you will find across the Mediterranean. I first had it in Croatia as a risotto (as my recipe here will be largely based on), but you can find it in different incarnations across various countries. In Spain you might have a black rice paella. My dish takes inspiration from across different incarnations and blends them into my own thing but you can adapt the basics here however you so wish.
The black colouring comes from the squid ink, which not only colours the rice but adds a richness and a unique flavouring. It may sound a bit off-putting to some, but even the most seafood averse should give this a try, at least once. When I first tried this, a group of friends and I had ordered an array of Croatian dishes to share between us, and this one was our stand out favourite; even among the most cautious of us.
A few Points:
If you were to cook this as a risotto then it is best to use a saucepan and if you want to cook it as a paella then a paella pan or wide ovenproof pan would be best. The way I'm doing is to treat it like a risotto but then finish it in the oven. Thus my method will reflect that.
Squid - Squid either needs a few minutes on high heat or needs to be cooked for at least 30 minutes on a lower heat to tenderise; so decide at the start if you want to quickly flash fry your squid and add it at the end or if you want to cook it the slow way (all in the pan).
Serves: 2
Prep Time: 5 minutes
Cooking Time: 25 minutes
Ingredients:
1 Squid
3/4 cup of Rice (Arborio for Risotto, Bomba for Paella)
2 Shallots
3 Garlic cloves
1/2 red chilli
1 tsp Sweet Paprika
1/2 cup White Wine
2 cups of Fish Stock
Method:
Heat your pan to a medium heat with olive oil and add diced shallots, chilli and garlic; fry for a couple minutes, adding water to prevent burning if necessary.
Add a sprinkle of paprika and give this 30 seconds in the pan before adding the chopped squid into a medium pan.
Immediately add in the rice and stir it so that all the rice is warmed by a slick covering of the oil.
After a minute, add in the white wine and continuously stir it over a medium-low heat. Remember - stirring the rice is what gives risotto its creaminess. Paella on the other hand is not stirred, it just bubbles away and has a firmer texture as a result.
Once all the wine has been absorbed, start using the hot fish stock as the liquid for the dish - never add too much stock at once, a half cup at a time is likely to be plenty.
Add in the squid ink, mix thoroughly and taste check. Add seasoning to taste and when the rice had just a tiny amount of bite left, remove from the hob and place in the oven at 200 degrees for 5 minutes. Ensure you have added some stock or water before you do this as it will dry out in the oven.
Serve!