Arṛs Negre (Rice with Squid Ink)
This dish is a Catalan dish widely prepared & preferred in Puerto Rico. I use a Paella pan for it because the rice & appearance are intriguing and delicious.
SERVES 6

3 tbsp. extra-virgin olive oil
1 lb. cleaned squid bodies, cut into
1-inch pieces
2 medium tomatoes, seeded and grated (see Great Grating)
1 small yellow onion, peeled and finely chopped
3 cloves garlic, peeled and minced
6 cups fish stock
2 tsp. sweet paprika
3 cups Spanish paella rice or short-grain Italian rice
Salt
2 1/2 tsp. squid ink (this is quite difficult to obtain in Puerto Rico. We use Goya cans of squid with their ink)

Heat oil in a 16–18-inch paella pan or large skillet over medium-high heat. Pan will span two burners; rotate pan occasionally for even cooking. Add squid and cook, stirring frequently, until all juices exuded by squid evaporate, about 5 minutes. Squid should be firm. Reduce heat to low, add tomatoes, onions, and garlic, and cook, stirring occasionally, for 3 minutes. Set aside 1/4 cup stock in a small bowl. Heat remaining stock in a medium saucepan over medium heat. Add paprika and stir until dissolved. Stir rice into paella pan, generously season with salt, then slowly add hot stock. Increase heat to medium-high and cook, without stirring, until rice begins to swell, about 10 minutes. Mix squid ink into reserved stock, then pour into pan. Stir once, then reduce heat to low and cook, covered with aluminum foil, until all liquid evaporates, about 10-15 minutes. Remove from heat, cover with a clean dish towel (or aluminum foil), and cool for at least 20 minutes. Serve from pan at room temperature.

This is a main dish by itself and should be served with a salad and garlic bread or tostones. A Merlot or a very dry wine are good beverages to accompany the complete menu.