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Gazpacho Andaluz
Gazpacho is not a salad blended into a drink — it is a precise emulsion of bread, olive oil, and raw tomato that Andalusia has been perfecting for centuries. Serve it very cold or do not bother.
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Arroz Negro
#spanish#chef:sofia#rice#squid#squid-ink
60m
Total time
4
Servings
520
kcal
medium
Difficulty
May 18, 2026
INGREDIENTS.
4
Fish
- 500 g squid, cleaned and cut into rings, tentacles halved
- 8 g squid ink
Grain
- 350 g bomba or calasparra rice
Produce
- 200 g ripe plum tomatoes, grated
- 150 g white onion, finely diced
- 4 cloves garlic cloves, minced
- 100 g green bell pepper, finely diced
Pantry
- 80 ml olive oil
Other
- 100 ml dry white wine
- 1100 ml fish stock, hot
Spice
- 1 tsp sweet pimenton
- 1.5 tsp fine sea salt
Sauce
- 100 g aioli, to serve
THE METHOD.
tap to check off
0/7 done
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