Arroz Negro & Smoky Spanish Rice with Green Aioli

For the Arroz Negro

• 1 cup short-grain rice (e.g., Bomba or Arborio)
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1–2 tbsp squid ink (gluten-free, check label)
• 2 cups vegetable broth or seafood stock (gluten-free, soy-free)
• Salt to taste
• Optional: chopped cuttlefish or calamari (clean and sliced)

For the Smoky Spanish Rice

• 1 cup short-grain rice
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/2 cup crushed tomatoes
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 2 cups vegetable broth
• Salt and pepper to taste

For the Dairy-Free Green Aioli

• 1/2 cup unsweetened dairy-free yogurt (e.g., coconut or almond)
• 1 garlic clove
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 cup fresh parsley or cilantro
• Salt to taste