Black rice with baby squid is a traditional Spanish dish similar to paella but with a unique twist: its black color. The dish gets its dark color from squid ink, which is added to the rice as it cooks.
To make black rice with baby squid, you usually start by heating olive oil in a large, shallow pan and sautéing chopped onion and garlic until soft. Then add diced tomatoes and cook for a few minutes until the tomato breaks down.
Next, add the squid or cuttlefish to the pan and cook for a few minutes until browned. Then add the rice and enough water or stock to cover everything, along with the squid ink, paprika, salt and pepper. The dish cooks over medium heat until the rice is done and the liquid has been absorbed, stirring occasionally so it doesn’t stick and cooks evenly.
Once the black rice is ready, it’s usually garnished with chopped parsley and served hot, topped with sautéed chipirones (baby squid). The dish is rich and full of flavor, with a slightly briny taste from the squid ink. It’s popular across Spain, especially in coastal regions where seafood is plentiful.