Recipe created for the Food & Wine Classic in Aspen, 2022
If you stopped by the Spain tent at the Food & Wine Classic in Aspen in the summer of 2022, there’s a great chance that the smell of the ocean drew you to the back of the tent, where Chef Katie Button & Team were dishing up a special black rice – Arroz Caldoso Negro con Calamares. Keep reading for the recipe and must-have ingredients!
Find all ingredients linked below!
1 tablespoon arbequina olive oil
1/4 pound mediterranean squid, sliced into rings
1 cup calasparra rice
1 tablespoon sofrito
1 liter Aneto Squid Ink Stock (1 standard box)
1/4 cup water
1 teaspoon salt
Place a medium pot over high heat and add 1/2 tablespoon of arbequina olive oil. Sear the squid for approximately 2-3 minutes, stirring occasionally, until lightly browned. Remove the squid from the pot and set aside.
Turn the heat down to medium. Add the rest of the olive oil and the rice to the pot, toast the rice for 2 minutes, stirring constantly. Add sofrito and toast for an additional 1 minute. Once the rice and sofrito are toasted, add the squid, stock, water and salt to the pot and bring to a simmer over medium high heat. Stirring occasionally. Cook the mixture for about 15 minutes until the rice is tender and the consistency is porridge-like. Adjust seasoning to taste.
Yield: 4 portions
Active Time: 25 minutes
Total Time: 25 minutes