Squid ink rice dishes are very popular in Spain. They work really well when served with king prawns, fresh squid or roasted fish such as monkfish or turbot. In this dish I also use tiny baby squid, which is also a very popular ingredient in Southern Spanish cuisine. They are called ‘chopitos’ or ‘puntillitas’ depending where you are. They tend to be very small, so the best way of serving them is to coat them in harina de freir, a special Spanish frying flour and quickly fry them until golden brown. This recipe shows you how to cook the black rice as a risotto dish, adding the stock ladle after ladle until the rice is cooked al dente. The earthy flavour of the black rice pairs really well with the crunchy fried squid pieces and the herby aioli. The vibrant colours of this dish will also impress any dinner guests.
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