Ana Castro's Shrimp Costra & Arroz Negro James Collier. Ana Castro. Cook Time: 15 mins. Prep Time: 2 hrs. Servings: 6. Print; RATE THIS RECIPE (4) Chef notes. This dish is a textural sensation!

Arroz Negro (Black Paella) by Ana Castro. This dish is a textural sensation! It's very much my style of cooking: Not only is it visually stunning, it also tastes fantastic.

What: Arroz Negro Where: AOC, Los Angeles “Squid served with it’s ink is always a favorite of mine but few pull it off as well as at AOC. Here it’s a well executed and well seasoned dish.

Remove the wings from the squid. Slice open the bodies down one side and open them out. Cut them into slices 5mm thick. Cut any big tentacles in half.

A recipe for Valencian black rice, another favorite from 2007 ...

Not only does squid ink lend dramatic colour, it adds a wallop of flavour and gives the dish a luscious texture. In Spain, arroz negro is often made with cuttlefish, squid’s brawny cousin.

Arroz negro is tinted by squid ink and paired with an ivory aioli and an abundance of fresh shellfish. The chiringuito's fresh fare, Spaniard crowd and beach front views feel distant from the once ...