ARROZ NEGRO (RISOTTO WITH SQUID)
1.5 lb squid
4 tbsp olive oil
1 large onion; chopped
1 pimiento; chopped
1 tomato; peeled, seeded, and chopped
2 garlic cloves; crushed
1 tbsp parsley, chopped
salt and freshly ground black pepper
1 pinch saffron threads
half chilli pepper; crushed
1/4 cup dry red wine
2 cups risotto rice
3 cups fish or chicken stock
1 pimiento, cut into strips
3 garlic cloves, crushed
half cup olive oil
Clean the squid, reserving their ink sacs and the tentacles. Cut
the squid into 1/2-inch-wide rings or into pieces. Chop the
tentacles. In a wide, shallow casserole, preferably earthenware
and about 12 inches across, heat the oil and soften the onion.
Add the squid rings and tentacles and sauti for 5 minutes; then
add the chopped pimiento, tomato, garlic, parsley, salt, pepper,
saffron, and chilli pepper. Cover and simmer for 30 minutes.
Break the ink sacs into a cup and mix with the wine. Pass this
mixture through a sieve several times until most of the ink is
extracted. Reserve. Add the rice and boiling hot broth to the
casserole and stir in the ink mixture. Season with salt and pepper.
Bring to a boil and cook over medium-high heat, uncovered, and
stirring occasionally, for 10 minutes, or until the rice is no
longer soupy but some liquid remains. Decorate with the pimiento
strips and transfer to a moderate oven (170 C/325 F/Gas 3). Bake
for 15 minutes, uncovered, until the liquid is absorbed but the
rice is not quite done. Remove from the oven, cover lightly with
foil and let sit for 10 minutes.
While the rice is resting, make the garlic sauce. Place the crushed
garlic in a processor or blender. Very gradually, with the motor
running, pour in the oil. Blend until smooth. Serve separately.