Arroz Negro Recipe

Prepare mise en place

Measure rice, warm the fish stock in a small saucepan and keep it hot over low heat. Have the grated tomato, minced garlic and diced onion ready.

Heat 3 tablespoons olive oil in a wide, heavy sauté pan or paella pan over medium heat until shimmering.

Add the diced onion and a pinch of salt; sweat gently for 4–5 minutes until translucent but not colored. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the grated tomato and smoked paprika; cook 2–3 minutes to reduce excess moisture and concentrate flavor.

Add the rice and stir to coat the grains in the sofrito for 1–2 minutes, toasting slightly. Deglaze with the white wine and let it simmer until mostly absorbed (about 1–2 minutes).

Lower heat to medium-low. Stir in the squid ink until evenly distributed, then add one ladle (about 1 cup) of hot fish stock and a pinch of salt. Stir once to distribute, then maintain a gentle simmer. Do not stir constantly—leave rice to cook and absorb liquid.

As each cup of stock is absorbed (about 7–8 minutes per cup depending on rice), add another ladleful. Continue until all stock is used and rice is tender but still with a slight bite (al dente), about 18–22 minutes total. Taste and adjust salt and pepper.

When rice is cooked, remove from heat and cover pan with a clean kitchen towel and lid for 5 minutes to rest. Add chopped parsley and gently fluff with a fork before plating.

Pat fillets dry with paper towel. Season both sides with fine sea salt, pepper and a light dusting of smoked paprika if using.

Heat a griddle or heavy skillet over high heat until very hot. Add 2 tablespoons olive oil and heat until shimmering but not smoking.

Place fillets on the hot surface and press lightly so full contact is made. Cook without moving for 1½–2 minutes (depending on thickness) until a golden-brown crust forms on the bottom.

Flip and cook the other side just until opaque and cooked through, 30–60 seconds more. Total cook time should leave the fillet moist and tender. Remove from pan and keep warm on a rack or plate tented with foil.

Drain piparras if very wet and reserve 1 tablespoon of pickling liquid (optional) for flavor. Coarsely chop the piparras and place them in a blender or tall container for an immersion blender.

Add the extra-virgin olive oil, neutral oil, lemon juice, sherry vinegar, smoked paprika, half clove garlic and salt.

Blend on medium-high until the mixture becomes smooth and slightly emulsified. With the blender running, drizzle in the oil slowly to build a creamy emulsion. If texture is too thick, add cold water 1 tablespoon at a time until you reach a spoonable sauce (about 1–2 tablespoons).

Taste and adjust seasoning—add a touch more lemon juice or reserved pickling liquid for brightness if needed. Strain through a fine sieve for an extra-silky emulsion if desired.

Spoon a generous portion (about 3/4–1 cup) of arroz negro in the center of each warm plate, shaping slightly with the back of the spoon.

Place one seared fluke fillet atop or slightly off-center on the rice.

Dot or swipe 1–2 tablespoons of piparra emulsion around the fish and on the rice. Drizzle 1 teaspoon finishing extra-virgin olive oil over each portion.

Garnish with microgreens or chopped chives and serve with a lemon wedge on the side. Encourage guests to squeeze lemon over fish and emulsion to brighten flavors.