Squid Ink Rice with Squid and Peppers

Introduction

Squid ink turns the rice black and gives it a briny edge, while the broth built from crab, smelt or fish heads, onion, and bell pepper carries the bulk of the flavor. The cubanelle peppers cook down into the rice, and the final 5-minute rest under a towel helps the pan settle before serving. This is a table-centered main dish that rewards attention during the simmering stage.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 45 minutes
• Servings: 6

Ingredients

Paella

3 pounds diced squid

1 pounds green cubanelle peppers

6 cloves garlic, minced

2 cups Valencian rice

3 teaspoons squid ink

1 tablespoon sweet paprika

1 tablespoon sea salt

Olive oil

Broth

8 oz crab

8 oz smelt or fish heads

1 medium onion

1 medium green or red bell pepper

3 cloves of garlic

2 bay leaves

1 gallon of water

Instructions

Broth

Cut one onion and one bell pepper into quarters and place in a large pot with the rest of the broth ingredients.

Boil for about 30 minutes. Occasionally press the ingredients against the bottom of the pot with a potato masher or ladle to squeeze out their flavors.

Strain the broth and set aside. Discard the boiled seafood.

Paella

Pour enough oil into a paellera to cover the bottom and heat over a medium flame.

Add 1 teaspoon of salt to cubanelles and sauté until soft.

Add squid and sauté for 2 minutes.

Add garlic and sauté until brown (be careful not to burn).

Add rice and braise until coated with oil.

Add paprika and sauté for no more than 15 seconds then quickly add four cups of broth to prevent the paprika from burning.

Add squid ink and mix well.

Bring broth to a boil and then simmer for 2 minutes.

Taste the broth and invite your dinner guests to do so as well. If it tastes bland, add 1 teaspoon of salt at a time until everybody approves.

Add the rice.

Begin tasting the rice after it’s been simmering for about 20 minute and reduce the heat a bit. Make sure the rice doesn’t get too soft. Check the rice again every 10 minutes and reduce the heat slightly after each taste. Your goal is to wind up with rice that has a slightly underdone center. The time it takes to reach this point can vary from 30 minutes to an hour depending on your cooking gear.

Your paella is done once you’ve accomplished the following three things: 1) The rice should be slightly firm to the bite. Italians use the same approach when cooking pasta. They call this texture al dente, 2) The paella should be a little moist but not soupy, 3) You should have a bit of toasted rice on the bottom of the paellera. This is considered a delicacy throughout the Spanish-speaking world.

Remove the paellera from the heat and cover it with a white towel (NOT ALUMINUM FOIL). Allow it to sit for 5 minutes before serving.

Variations

• Replace the Valencian rice with bomba rice in the same amount if that is easier to find. It absorbs broth similarly and keeps a firm center.
• Use red bell pepper instead of green in the broth for a slightly sweeter background flavor.
• Swap part of the green cubanelle peppers for green bell pepper. The dish will taste less delicate and the peppers will stay a bit firmer.
• Replace the crab in the broth with shrimp shells if needed. The broth stays seafood-forward but tastes a little sweeter and lighter.
• Cook it in the widest heavy skillet you have if you do not own a paellera. The rice layer will be thicker, so you may get less toasted rice on the bottom.

Tips for Success

• Pat the diced squid dry before cooking so it sautés instead of steaming.
• Keep the sweet paprika moving and add the broth within the stated 15 seconds; burnt paprika will make the whole pan bitter.
• Strain the broth well so you do not end up with bits of shell or fish bone in the rice.
• Start tasting the rice at 20 minutes and lower the heat gradually, not all at once, so the center stays slightly firm.
• Use the white towel for the final rest so excess steam can escape without making the top wet.

Storage and Reheating

Store leftovers in a shallow airtight container in the fridge for up to 2 days. For longer storage, freeze in airtight freezer containers for up to 1 month, though the rice will soften and the squid can become firmer after thawing.

Reheat on the stovetop for the best texture. Put the rice in a skillet with a small splash of broth or water, cover, and warm over low heat for 5 to 8 minutes until hot. You can also microwave it in a covered dish in short bursts, stirring once or twice. The toasted bottom will not come back after storage.

FAQ

Can I use frozen squid?

Yes. Thaw it fully and pat it dry before sautéing so it does not release excess water into the pan.

What can I use if I cannot find Valencian rice?

Bomba rice is the closest substitute. Avoid long-grain rice because it does not absorb the broth the same way and the texture will be off.

Can I make the broth ahead of time?

Yes. You can refrigerate it for up to 2 days or freeze it for up to 2 months before making the paella.

How do you tell when the bottom is toasted and not burnt?

Once most of the liquid is absorbed, listen for a faint crackle and watch for a toasty smell. If the smell turns sharp or acrid, take the pan off the heat.