Smells and flavours can bring back happy memories of holidays. When I find an exceptional dish on holidays, I like to try and recreate it. Sometimes the dishes are way beyond my technical skill but some I can manage by learning how to use some new ingredients and new cooking techniques.
Arroz Negro is a Spanish black rice dish that I have tasted several times but have never tried cooking. Then I found out that it is not that difficult to cook so here is my recipe to recreate it at home.
Arroz Negro is a Valencian rice dish distinct by its black colour from squid ink. It is sometimes cooked with squid, mussels, prawns and other shellfish.
On the surface, it sounds like a simple rice dish but Arroz Negro has several layers of flavours from the onions, the squid and shellfish used and the fish stock.
This is my simplified version of the recipe by using bought in fish stock. You can make your own fish stock if you have the ingredients and the time.
About Olive Oils from Spain
Did you know that every other bottle of olive oil sold in the world comes from Spain? With over 260 varieties of olives, they are the largest producer and manufacturer of olive oil in the world. Olive oil is a monounsaturated fatty acid and is a healthy oil due to its high content of oleic acid, polyphenols, antioxidants. For cooking, olive oils resist high temperature better than other oils and and has a more stable structure up to 180 °C. You find out more and get some great recipes using olive oil here: http://www.tasteourlifestyle.co.uk/
This recipe was produced in Association with Olive Oils from Spain.