Comments on: From the Depths of a Winter Funk: Black Rice (Arroz Negro)

By: Su-Lin

Su-Lin — Tue, 10 Mar 2009 14:42:12 +0000

Haha, I was cleaning an octopus last week and was thinking about saving the ink for something like this (I’ve not have arros negre before)…but then the sac exploded all over my hands. Whoops…

By: Núria

Núria — Mon, 09 Mar 2009 09:20:55 +0000

For me one of the best dishes of our gastronomy! Perfect interpretation guys!!!! Olé chicos . Black rice is one of my favourites… just had some this weekend.

By: maria

maria — Fri, 06 Mar 2009 02:31:37 +0000

I just saw Spain on a couple of travel shows and have been so envious to go there as I’ve never been. It seems your dish can definitely help transport one to Madrid however. Beautiful dish!

By: Heather

Heather — Thu, 05 Mar 2009 22:33:37 +0000

I wouldn’t be able to put a mark in that pretty sunshine of piquillos, not even with a spoon. Too pretty.

I always crave Spanish flavors this time of year. Must need the spice to kick out the last of the chilly weather.

By: Sam

Sam — Thu, 05 Mar 2009 20:23:28 +0000

Ooh I love food like this, the presentation is stunning.

By: noble pig

noble pig — Thu, 05 Mar 2009 18:21:50 +0000

This is beautiful and interesting.

By: admin

admin — Thu, 05 Mar 2009 16:31:04 +0000

Joan – thank you for those kind words, but more importantly, thanks for the tip which we want to share with all our readers who wondered where they could get their hands on squid ink. We know from experience that Goya canned goods are high quality, and that the canned seafood from Spain generally (Goya is originally a Spanish company, with US hq in Paramus, NJ, but let’s not hold it against them) is frequently of superb quality, so why not use it?!

By: Joan Nova

Joan Nova — Thu, 05 Mar 2009 16:23:18 +0000

I love Madrid! Now that I’ve gotten that off my chest, I have to say I also love WANF. Your arroz negro parece muy autentico!! I also wanted to share with you that I use Goya canned cuttlefish en su tinta. It’s a very good base for flavor and color to which you can add cleaned squid or other seafood.

By: Sara

Sara — Thu, 05 Mar 2009 14:34:46 +0000

This looks delicious! I haven’t been able to find ink packets yet, but I do have quite a few spanish recipes that call for it.

By: admin

admin — Thu, 05 Mar 2009 12:33:17 +0000

joie: look for it… maybe in your local gourmet/specialty shop? or an italian store? if all else fails, go mail order: http://www.gourmetfoodstore.com/othergourmetfoods/squid-ink-other-gourmet-foods.asp

rachel: of course we have jobs…we actually have annoying, stressful, new york city rat-race types of jobs (well, kind of). many of our meals that take more than 45 minutes to make are done on weekends (like this). But, to be honest, this meal didn’t actually take that much effort… it just looks like it did which is why it’s the perfect “wow your guests” meal. it’s all in the squid/cuttlefish ink! it just makes people think it’s a bigger deal than it is.

**by the way, readers… we don’t own a paella pan or a large spanish earthenware to make this. we actually used the bottom of our tagine! it’s basically earthenware, so why not? it worked perfectly.