Arroz Negro (Valencian Squid Rice)

Instructions

Read up on paella technique before you begin. For the broth, quarter the onion and bell pepper and put them in a large pot with the crab, smelt or fish heads, the 3 whole garlic cloves, the bay leaves and the water. If you want to save time, start the rice once the broth comes to a boil.

Boil the broth for about 30 minutes, pressing the solids against the bottom of the pot now and then with a potato masher or ladle to squeeze out their flavor. Strain it, keep the liquid and discard the boiled seafood.

Cover the bottom of a paellera with olive oil and heat it over a medium flame. Add 1 teaspoon of the salt to the cubanelle peppers and sauté them until soft. Add the squid and sauté for 2 minutes, then add the minced garlic and cook until it browns, taking care not to let it burn.

Stir in the rice and cook until every grain is coated in oil. Add the paprika, cook for no more than 15 seconds, then pour in four cups of the broth right away so the paprika does not scorch. Mix in the squid ink.

Bring the broth to a boil and simmer for 2 minutes. Taste it, and if it seems bland, add salt 1 teaspoon at a time until it tastes right to everyone eating.

Keep simmering and start tasting the rice after about 20 minutes, lowering the heat a little. Check again every 10 minutes and lower the heat slightly each time. You want rice with a slightly underdone center, which can take anywhere from 30 minutes to an hour depending on your equipment.

The dish is ready when the rice is slightly firm to the bite, the surface is moist but not soupy, and a layer of toasted rice has formed on the bottom of the pan. Take the paellera off the heat, cover it with a white towel (not aluminum foil) and let it rest for 5 minutes before serving.