Arròs Negre (Black Rice with Octopus)
Arros negre, meaning “black rice” is quite common in Barcelona.
* 1/2 cups Delta de Ebre or other short-grain rice
* 1 pinch of cinnamon
* 1 large octopus, with ink sac
* 1 tomato
* Salt, black pepper
* 4 garlic cloves, minced
* 1 Tbs chopped parsley
Cooking Time 45 Mins.
Heat the oil in a large frying pan. Finely chop the garlic and add to the oil. Then skin the tomato, remove the seeds and chop up the flesh. Add to the oil and garlic. Sprinkle with parsley. Clean the octopus and put the ink sac aside. Wash the octopus and cut it into pieces. Add to the tomatoess and season lightly with salt, pepper and cinnamon. Cover and simmer over a low heat for 30 minutes. Add the rice, mix in well and cook briefly in the sauce. add 2 cups of hot water and cook on high. Holding it over a cup, cut open the ink sac. Collect the ink and mix it with 1/2 cup of the cookng stock. Add to the rice and mix well, adding some more hot water if necessary. Cover and cook over a low heat for 20 minutes, until the rice has absorbed all the liquid and has turned black.
Wine Pairing: Gran Viña del Sol, blanco joven, 2004. DO. Penedes