Arroz Negro (Squid Ink Rice)

• 3 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 450 g Squid, cleaned
• 320 g Short-grain rice
• 900 ml Fish stock, hot
• 2 tbsp Squid ink
• 1 medium Lemon
• 15 g Fresh flat-leaf parsley

1. Warm the fish stock in a saucepan or microwave until steaming hot. Stir the squid ink into a small ladleful of the hot stock until smooth, then stir it back into the remaining stock. Keep warm over a very low heat.
2. Finely chop the yellow onion and thinly slice the garlic. Cut the squid into bite-size pieces (and slice the tentacles if large). Finely chop the fresh flat-leaf parsley and cut the lemon into wedges.
3. Heat the extra virgin olive oil in a large pot over a medium heat. Add the onion with a pinch of salt and cook for 8 to 10 minutes until soft and translucent, stirring regularly. Add the garlic and cook for 1 minute until fragrant.
4. Add the squid and cook for 2 to 3 minutes, just until it turns opaque. Stir in the short-grain rice and cook for 2 minutes, stirring, until the grains look glossy and lightly toasted. Keep the heat at medium so the rice does not catch.
5. Pour in about three-quarters of the hot squid ink stock and bring to a gentle simmer. Cook for 18 to 22 minutes, stirring every couple of minutes, adding more stock as needed to keep the rice just submerged. The rice is ready when tender with a slight bite and the mixture looks loose and glossy rather than dry.
6. Take off the heat and stir in most of the parsley, reserving a little for serving. Rest for 2 minutes, then taste and adjust with a squeeze of lemon to brighten the flavour. Serve straight away with the remaining parsley and lemon wedges.

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