Arroz negro with cuttlefish & butifarra

By: Jose Pizarro
From: Catalonia
Serves: 4
Photographer: Laura Edwards

Arroz negro is a very popular and really delicious recipe, normally made with squid ink, squid and prawns, topped off with some alioli.

This recipe is a bit different because we use the onions to give the rice its colour, cooking them down for a long time. A few people from Girona told me that this is the original recipe. I don’t know how true this is but it is extremely good.

I love squid ink, but this way, you won’t stain your lips black!

Ingredients

Quantity	Ingredient
70ml	olive oil
150g	black butifarra sausage, chopped
350g	fresh cuttlefish, cleaned and finely chopped
4	large onions, finely chopped
	sea salt
	freshly ground black pepper
250g	bomba rice or other short-grain rice
1 litre	fresh fish stock

Method

Heat the olive oil in a pan and fry the meat and fish until browned all over. Scoop out with a slotted spoon and set aside.
Add the onions to the pan with some seasoning and cook very, very gently for 2–3 hours, until really soft and dark brown. If they look as though they will catch, add a tiny splash of water.
Return the meat and fish to the pan and add the rice and stock. Bring to the boil and simmer for 15 minutes, stirring occasionally until the stock is absorbed and the rice just cooked. Serve straight away.

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Arroz negro with cuttlefish & butifarra

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