Arroz Negro (Black Rice)
1.5 lb squid or (2) 4 ounce cans Goya Cuttlefish
4 tbsp olive oil
1 large cooking spoon or 3 cubes Basic Sofrito
1 tomato, peeled, seeded, and chopped or 1 large cooking spoon tomato sauce
salt and freshly ground black pepper or Homemade Adobo to taste
1 pinch saffron threads or 2 tablespoons Achiote (optional)
1 teaspoon dried oregano, crushed
1 teaspoon ground cumin
2 tablespoon manzanilla pitted olives
2 tablespoons capers
1/4 cup dry red wine (optional)
2 cups short grain rice (grain optional)
3 cups fish or chicken stock
1 pimiento, cut into strips
3 garlic cloves, crushed
half cup olive oil
If using fresh squid, clean squid, reserving ink sacs and tentacles.
Cut squid into 1/2-inch-wide rings or into pieces.
In wide, shallow casserole, preferably earthenware and about 12 inches across, heat oil.
Add squid meat (if using canned, empty complete contents) and saute for 5 minutes.
Add tomato, adobo, oregano, cumin, olives, capers and saffron.
Cover and simmer 30 minutes.
If using fresh squid, break ink sacs into cup and mix with wine.
Pass mixture through sieve several times until most ink is extracted. Reserve.
Add rice and boiling hot broth to casserole.
Stir in ink mixture (if using canned just stir in wine).
Season to taste with adobo or salt and pepper.
Bring to boil and cook over medium-high heat, uncovered, and (stirring just once) for
10 minutes, or until rice is no longer soupy but some liquid remains.
Decorate top with pimiento strips and transfer to oven (or continue to cook stove
top under low heat 20 minutes or until rice is tender, if preferred).
Bake 15 minutes, uncovered, until liquid is absorbed but rice is not quite done.
Remove from oven, cover lightly with aluminum foil and let sit for 10 to 20 minutes.
While rice is resting, make garlic sauce.
Place garlic in processor or blender.
Very gradually, with the motor running, pour in oil.
Blend until smooth. Serve separately.
Puerto Rican Recipes