Rice with Squid Ink Recipe
Joyce Park stashed this in Food
Stashed in: Things that should get eaten
I had my doubts about this recipe the way it's written.
I think the intent of the initial sauteing is to end up with a nice thick caramelized sofrito. Mine was a watery soupy mess with little color and not much flavor. I was worried about overcooking the squid. Next time, I would do things the right way: cook the squid first, remove it, cook the onions, then the garlic, then the tomatoes. And really who is going to GRATE two tomatoes?
3 cups of paella rice is a LOT of rice. The whole point of bomba rice is that it can absorb 3 times its volume in liquid while still remaining firm. So I reduced the amount of rice to less than 2 cups, which was plenty. I had a hard time finding fish broth, so I used 2 cups of canned broth and then a bottle of clam juice and water. I think some white wine or sherry would not go amiss in there.
Squid ink is sold in packets of 4 grams. Experimentation showed that each packet is about half a teaspoon... so 2.5 teaspoons would be about 5 packets. Even though I used a good quality brand and the recommended amount, my rice did not come out all that black. Next time I'd add it earlier in the process.