Squids in their ink on black rice, saffron aioli and chives

Recipe inspired by the Rías Gallegas, presented in a box like Real Conservera

When the sea meets elegance: this recipe features squids in their ink from Real Conservera Española on a creamy black rice, topped with a saffron aioli and sprinkled with fresh chives. The presentation in the open box creates an instant “gastro” effect, true to the spirit of the photo.

⏱ Time & servings

• Preparation: 15 min

• Cooking: 20–25 min

• Total: ~40 min

• Serves: 4 starters (or 2 light main courses)

🛒 Ingredients

For the black rice

• 250 g of round rice (bomba/Arborio type)

• 1 finely chopped shallot

• 1 clove of garlic minced

• 700 ml of fish stock (or water + 1 tsp of powdered stock)

• 2 tbsp of olive oil

• 1 packet of cuttlefish ink (optional if you are already using the sauce from the squids)

• 60 ml of white wine (Albariño ideal)

• Fine salt & pepper

For the saffron aioli (yellow, as in the photo)

• 1 egg yolk at room temperature

• 1 tsp of mild mustard

• 1 small clove of garlic finely grated

• 1 good pinch of saffron (or ½ tsp of turmeric for a quick version)

• 120–150 ml of mild olive oil

• 1 tbsp of lemon juice

• Fine salt

For the presentation

• 1–2 cans of Squids in their ink – Real Conservera Española

• Fresh chives chopped

• A few drops of olive oil to finish

Allergens: mollusks (squid), sulfites (wine). May contain traces of fish and/or shellfish.

👩🍳 Preparation

1) Creamy black rice

1. Sauté the shallot in olive oil for 2 min, add the garlic for 30 s.

2. Incorporate the rice, sauté for 1 min. Deglaze with white wine and let evaporate.

3. Add the hot stock ladle by ladle, stirring (like a risotto).

4. When the rice is almost cooked (18–20 min), incorporate the ink (or 2–3 tbsp of the black sauce from the squids). Season with salt and pepper. The rice should remain soft and shiny.

2) Saffron aioli

1. Infuse the saffron for 5 min in 1 tbsp of hot water.

2. In a bowl, whisk yolk + mustard + garlic.

3. Emulsify with a drizzle of oil, like a mayo.

4. Add the lemon juice, the saffron infusion (or turmeric), and season. The texture should be smooth and coating.

3) Squids & finishing

1. Do not blanch the squids to avoid toughening them. Open the can and warm their sauce very gently (bain-marie or pan on low heat for 30–60 s), just to release the aromas.

2. Fill each can halfway with black rice. Place 2–3 squids per can.