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At first sight, this might look like an oil slick, but look a little closer and what you see is rice with a lovely shiny black, rich oily texture.

This is arroz negro, a typical Valencian dish. Its main ingredient is squid which is then cooked in its own ink. It might seem simple, yet it has a depth of flavour which comes from using shellfish to make a strong fish stock. It is rich, velvety and absolutely delicious.

It’s cooked in a paella pan; it’s cooked in an identical manner to paella. But it’s not called paella. It’s black rice. If you want to know why, you’ll have to ask abuela.

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