Arroz negro (black squid ink paella)


  • 220 g cleaned squid
  • 3 tbsp olive oil
  • 4 spring onions, trimmed and finely chopped
  • 350 ml Fino or Manzanilla sherry
  • 1 litre fish stock
  • 350 g bomba or calasparra rice
  • 8 sachets of squid ink
  • large knob of butter
  • extra virgin olive oil, to drizzle
  • lemon wedges
For the squid garnish (optional)

  • 2 small squid, cleaned
  • 2 tsp light olive oil
  • small handful of flat leaf parsley, chopped


Sam And Eddy Hart Visually Impressive Rice And Seafood Dish Tastes As Good As It Looks

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