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Arroz Negro (Paella with Squid Ink)

Arroz Negro (Paella with Squid Ink)

My new TV obsession is The Newsroom, an HBO drama that depicts behind the scenes events of an American Cable News company. I’m hooked on the dialogue and have grown fond of the characters (well, most of them anyway). I think however, what appeals to me most, is how everyone in the team seems to be committed to reinvent cable television news. At the end of the fourth episode entitled “I’ll Try to Fix You”, the news anchor, Will McAvoy is meant to choose between running with an unconfirmed news report that all other channels have called, or wait until the news has been verified. He chooses, despite being pressured from upper management, to wait, which was actually the better thing to do since the report was proved false.

While the drama ensues, Coldplay’s song Fix You starts playing in the background and I’ll be the first to admit a few tears were shed which I was furiously trying to hide from my husband.

The episode made me think about how there is always hope and, if we wanted to, it’s never too late to re-invent ourselves.

It also made me think about some of the older dishes that I’ve made on this blog. A while back I made a paella with squid ink called Paella Negra. It’s been a long time since I made it and while I remember the dish tasting delicious, the picture never did the dish justice.

So here is the new and improved version of Paella Negra. This recipe comes from Frank Camorra of Movida Restaurant in Melbourne. Here is: Paella Negra 2.0.

Arroz Negro (Paella with Squid Ink)

Paella Negra (Paella with Squid Ink)

Arroz Negro (Paella with Squid Ink)

Serves 6 to 8
Recipe from Frank Camorra

  • 5 vine-ripened tomatoes, scored
  • 125 ml olive oil
  • 500 grams squid, cleaned and cut into 2.5 cm squares
  • 12 pieces prawns, peeled and deveined
  • 1 onion, finely diced
  • 4 garlic cloves, finely chopped
  • 8 grams squid ink (available from delicatessens)
  • 200 ml dry white wine
  • 400 grams bomba rice
  • 1.2 litres hot fish stock
  1. Blanch the tomatoes in a saucepan of boiling water until the skin starts to blister, around 30 seconds, then place in a bowl of iced water to refresh. Peel and dice the tomatoes, then set aside.
  2. Heat 50 ml of the olive oil in a 30-34 cm paella pan over high heat. Add the squid and the prawns and cook for about a minute on each side, making sure to season. Remove and set aside.
  3. Add the rest of the olive oil along with the onion and the garlic. Cook over low heat until translucent, around 5 minutes. Add the tomatoes and cook another 5 minutes over low heat. Now, add the white wine and continue to cook for another 15 minutes until the mixture thickens.
  4. Increase the heat to medium and add the rice. Cook the rice for about 1 to 2 minutes, stirring continuously. Now, pour in the hot stock and mix well. Increase the heat to high and bring to a boil. Reduce the heat to medium immediately and add the squid on top of the rice (save a few pieces for topping). Cook the rice for 10 minutes. The rice should have now expanded a little so reduce the heat back to low if the flame doesn’t cover the base of the pan. Move the pan around during cooking to allow the paella to cook evenly for 10 minutes.
  5. Before removing from the stove, add the prawns and the some of the saved squid and cook on high for about 1 minute to help form a crust on the bottom of the pan. Remove from the heat and cover with foil for 10 minutes. Serve warm.

On another note, I’m about to undergo a change myself! I’m so excited to let you know I’ve signed up for Pantene’s Beautiful Lengths Campaign. The campaign is to donate real hair to make wigs for women undergoing cancer treatment. National Haircut Week is from 12 to 18 November. If you are interested to learn more about this campaign, please click here.

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