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.