cuttlefish

Here is another dish best enjoyed in the warmer confines of a bar or restaurant in Andalucia. Sometimes served to me in a tapas bar, it also lends itself to being presented as a main dish.

I love cuttlefish. They belong to the same family as octopus or squid - the latter of which could be used just as well in this recipe should you not be able to find cuttlefish.

I love rice. I love Paella. I also love Arroz Negro. That's black rice to you and me.

I first tasted it in Valencia and I've been hooked ever since.

Here's a recipe using a challenger for my favourite fish. Cuttlefish (sepia) is particularly good in Spain. When served with broad beans, it is a delight. Ingredients:- 1 kilo of whole cuttlefish. 2 tablespoons of olive oil. 2 garlic cloves, finely sliced. 250 grams of shelled and skinned broad beans (fava): 150 mils of dry sherry. 1 teaspoon of fresh marjoram or oregano leaves. Salt and black pepper.

I love rice. I love Paella. I also love Arroz Negro. That's black rice to you and me.

I first tasted it in Valencia and I've been hooked ever since.

"Rice isn't meant to be black" screamed a friend visiting from Yorkshire, England. "Rice should be yellow, or white."

"And pork pies aren't meant to be served hot", i retorted!