Black rice from the Empordà Black rice from the Empordà

Arròs Negre de l'Empordà


Rice and pasta
Recipe name
Arròs Negre de l'Empordà
All year round

Black rice is a typical dish all up and down the Costa Brava, made by cooking the onion very slowly until it is well caramelised and honey-coloured. There is one essential ingredient for making a well-confitted onion, and that is patience. Some people also add a little squid or cuttlefish ink which gives it a darker colour, as well as the characteristic taste of the ink.

Ingredients for 4 people
400 g rice, 4 sausages, 150 g pork ribs, 400 g small squid, 2 Figueres onions, 1 small ripe tomato, 1 narrow green pepper, 2 artichokes, 4 garlic cloves, 1 sprig of parsley, salt

In a Catalan iron pan, brown the sausages and the ribs, cut into pieces. Remove and set aside. Then lightly salt the squid and set aside. In the same pan, fry the onion until it is deep brown, but not burnt. Then add the green pepper cut into small dice, and a couple of minutes later, the grated tomato. Allow this fried mixture to thicken until it turns a dark brown colour. Add the rice, stir, and add the boiling water or stock. When ten minutes have passed, add the peeled artichoke cut into quarters. Allow to cook for about 16 minutes, first over high heat and half way through cooking, lower the heat and simmer gently. Check the seasoning, and sprinkle the chopped garlic and parsley over the top. Leave to stand, covered, for a couple of minutes, and serve.