Black Rice with Alioli

• 400g bomba rice
• 600g squid or cuttlefish
• 200g shrimp
• 2 packets squid ink
• 1L hot fish fumet
• 1 onion
• 4 garlic cloves
• 2 ripe tomatoes
• sweet paprika
• olive oil
• salt
• homemade alioli, to serve

👨‍🍳 Step-by-step instructions

1. 1

   Sauté the onion and garlic until golden. Add the squid rings and stir-fry.

2. 2

   Stir in the tomato and paprika. Sauté for 5 minutes.

3. 3

   Add the rice and toast for 2 minutes.

4. 4

   Dissolve the squid ink in the hot fumet and pour over the rice.

5. 5

   Cook for 18 minutes without stirring. Let rest, covered, for 3 minutes. Serve with generous alioli.

💡 Chef's tip

Squid ink stains everything: clothes, hands, countertops. Handle with care. Alioli is essential to balance the intense seafood flavor.

📝 Our take

Black rice is the most dramatic-looking of all Valencian rices, and also the one with the most intense flavour. The squid ink doesn't just colour: it adds a deep oceanic taste and a slight saltiness that permeates every grain. The alioli is mandatory, not optional—its fat and garlic are the perfect counterweight to that marine intensity.

🍷 Wine & food pairing

A powerful, full-bodied white: a Galician Vinho Verde or a Godello from Valdeorras holds up against the intensity of black rice. Avoid reds—they clash with the ink.

Suggested wine: Albariño or Verdejo sur lie