Arroz negro — rice cooked with squid ink, identical in principle to risotto al nero di seppia (SS-15) but using the paella technique — achieves a jet-black colour and the specific savoury-briny flavour of squid ink in a dry rice preparation rather than the creamy risotto style.
- **The sofrito base:** Identical to paella — the flavour foundation before rice is added. - **The squid:** Cut into pieces, briefly sautéed, then removed — the squid is added back at the end to prevent over-cooking. - **The ink:** The squid's ink sacs (or purchased ink) added to the broth before pouring over the rice — the ink distributes evenly through the broth and into the rice. - **No socarrat:** Arroz negro is typically not cooked for socarrat — the squid ink-blackened bottom is visually indistinguishable from burnt rice. - **Aioli accompaniment:** A generous spoonful of aioli (SP-08) placed on top of the black rice at service — the white aioli against the jet-black rice is the visual and flavour completion of the dish.
Spain: The Cookbook