Black Rice with Squid

Black Rice with Squid
Photo by Francesc Guillamet


  • 8 cups fish stock
  • 1 pound 5 oz fresh squid, cleaned
  • 2 tablespoon picada
  • ½ cup sofrito
  • 1/3 cup olive oil
  • 3 cups paella rice
  • ¾ ounces squid ink (optional)

If the squid has tentacles, pull them away from the body. Cut the squid into 1-inch strips. Then cut into 1-inch cubes. Pour the fish stock into a saucepan, cover, and bring to a simmer. Put a large pan over high heat and add the oil. Add the squid. Fry for 2 minutes, until golden in places. Add ...

View full recipe at Epicurious


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