Cuttlefish and squid ink rice

Recipe Information

1.5 hours


  • 1 garlic bulb
  • 2 garlic cloves
  • 3 egg yolks
  • 500ml pomace oil
  • 1 handful parsley, chopped
  • 500g cuttlefish
  • olive oil
  • 2 bunches spring onions
  • 250ml fino sherry
  • 360g bomba rice
  • 2 tsp squid ink
  • 750ml shellfish bisque
  • 100ml olive oil
  • 10g garlic
  • 10g parsley
  • 4 baby squid, each weighing approximately 75g
  • Chopped chives, to garnish


  1. Preheat the oven to 165 degrees. To begin, make the aioli. Coat the garlic bulb in oil and salt, wrap in tin foil and roast in the oven for an hour.
  2. Once the garlic cloves are soft, squeeze out of the skins straight into a blender. Add the raw garlic cloves and egg yolk, blend to a paste for a minute or 2, then slowly drizzle in the oil until it emulsifies. Add the salt and parsley to season then refrigerate until needed.
  3. To make the arròs negre, dice the cuttlefish and slice the spring onions. Place a pan over a high heat, add a splash of olive oil and add the cuttlefish. Sauté until golden.
  4. Turn down the heat and add the sliced spring onions. Sweat down until any excess liquid has evaporated.
  5. Add the rice to the pan and toast for a minute or so. Add the squid ink and sherry, cook until the sherry has evaporated completely, then add a ladle of stock. Once that stock has evaporated, add another ladle of stock. Repeat until the rice is cooked al dente.
  6. Meanwhile, blitz the garlic, parsley and oil to make ajillo. Once the rice is ready, stir in the ajillo.
  7. Quickly sauté the squid in a hot pan with a splash of oil for 1-2 minutes on each side, being careful not to overcook.
  8. Serve the rice with the aioli (around 50g per portion), baby squid and a sprinkling of chopped chives.