Arroz con calamares en su tinta: Tumaco squid ink rice

Keep the squid cold and prepare it safely Buy fresh squid that has been kept cold, or thaw frozen squid in the refrigerator. Keep it separate from ready-to-eat foods and use a dedicated board and knife. If starting with whole squid, have the fishmonger reserve the ink sacs intact; keep them chilled and handle them gently. If using cleaned squid, use commercially packaged food-grade squid ink. Rinse the squid, cut it into small pieces and wash your hands and tools after handling it raw.

Simmer the squid and keep its broth Bring the 540 ml water to a gentle boil in the pot. Add the squid and simmer for about 10 minutes, until the pieces are opaque and firm. Check seafood doneness with a food thermometer where practical; cook to 63°C. Lift out the squid with a slotted spoon and keep the broth. If evaporation has reduced the liquid substantially, add hot water to bring it close to the original 540 ml.

Soften the aromatics Warm the oil in the same pot over medium heat. Add the onion, scallion, garlic and green pepper with part of the salt and pepper. Cook for about 6 minutes, stirring, until the vegetables are soft and fragrant but not browned. Lower the heat if the garlic begins to color.

Add the rice and squid Stir in the rinsed rice and cooked squid for 2 to 3 minutes so the grains are coated with the oil and aromatics. Pour in the hot squid broth and bring it back to a steady simmer. Cook uncovered over medium heat for about 20 minutes, stirring occasionally and scraping the bottom gently. The rice should be nearly tender and the liquid should be reducing.

Stir in the ink and finish covered If using ink sacs, open them carefully into a small cup; discard the sacs after the ink is collected. Stir the ink into the rice until evenly dark. If using packaged ink, add the measured 4 g. Cover the pot and cook over low heat for 8 to 12 minutes, checking near the end. If the grains are still firm and the pot looks dry, add a splash of hot water and continue cooking until tender.

Check the final texture and seasoning The rice should be tender and distinct, with an even dark color and a little moisture between the grains. It should not sit in a pool of broth. Taste before adding the remaining salt because squid ink can be salty; adjust the pepper as well. If the rice is too wet, uncover and cook briefly over low heat. If it is too dry before tender, stir in hot water a tablespoon at a time.

Serve while hot Spoon the rice into warm bowls and serve promptly. A crisp green salad or sliced avocado can accompany it, but keep additions separate so the squid and ink remain the focus.

Cool and store leftovers promptly Transfer leftovers to shallow covered containers and refrigerate within 2 hours, or within 1 hour when the room is above 32°C. Use within 3 to 4 days. Reheat throughout to 74°C, adding a spoonful of water if the rice has tightened. Keep raw squid and its utensils separate from cooked rice and serving tools.