International Cuisine > Spanish Cuisine > Paella & Rice Dishes (Spanish) > Arroz Negro (Black Rice) Recipe

Arroz Negro: Squid Ink Rice (Black Rice Paella)

Indulge in the rich, savory flavors of Arroz Negro, a stunning Spanish rice dish infused with squid ink. This recipe offers a detailed guide to creating this iconic paella-style dish at home, complete with succulent seafood and perfectly cooked rice.

Prep Time
25 minutes
Cook Time
35 minutes
Servings
4
Ingredients
  • 300 g Bomba Rice (or Arborio)
  • 2 sachets (approx. 8g total) Squid Ink
  • 500 g Squid (cleaned and cut into rings)
  • 200 g Shrimp (peeled and deveined)
  • 200 g Monkfish (or other firm white fish, cubed)
  • 1 Onion (finely chopped)
  • 3 cloves Garlic (minced)
  • 2 tablespoons Tomato Paste
  • 1 teaspoon Smoked Paprika
  • 120 ml Dry White Wine
  • 1 liter Fish Broth (or seafood broth)
  • 4 tablespoons Olive Oil
  • 2 tablespoons Parsley (chopped, for garnish)
  • 4 Lemon Wedges (for serving)
  • to taste Salt
  • to taste Black Pepper

Preparing the Squid Ink

Dissolve the squid ink sachets in 1/4 cup of warm fish broth. Stir well until fully dissolved and set aside. This will create the characteristic black color and umami flavor of the dish.

Sautéing the Aromatics

Heat olive oil in a paella pan or large, shallow pan over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Building the Base Flavor

Stir in the tomato paste and smoked paprika. Cook for 2 minutes, stirring constantly, to deepen the flavor. Add the squid rings and cook until they start to turn opaque, about 3-5 minutes.

Adding the Rice

Add the rice to the pan and stir to coat it well with the sofrito (onion, garlic, tomato mixture). Cook for 1-2 minutes, allowing the rice to toast slightly. This step helps to enhance the nutty flavor of the rice.

Deglazing and Adding Broth

Pour in the dry white wine and let it simmer for a minute, scraping up any browned bits from the bottom of the pan. Pour in the remaining fish broth and the dissolved squid ink. Stir well to combine. Season with salt and pepper to taste.

Cooking the Rice

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. After 15 minutes, add the shrimp and monkfish (or other white fish) to the pan, distributing them evenly over the rice. Cover and continue to cook for another 10-15 minutes, or until the rice is cooked through and the liquid has been absorbed. Do not stir the rice during cooking, as this can release starch and make it sticky.

Resting and Serving

Remove the pan from the heat and let it rest, covered, for 5-10 minutes. This allows the rice to settle and the flavors to meld. Garnish with chopped parsley and serve hot with lemon wedges.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Calories: ~180 kcal
Protein: ~12g
Fat: ~6g
Carbohydrates: ~20g
Fiber: ~1g

Other Considerations for Nutrition

Arroz Negro is rich in seafood, which provides essential minerals and omega-3 fatty acids. The squid ink also contains antioxidants. However, be mindful of sodium content, especially if using store-bought broth. You can reduce sodium by using low-sodium broth and adjusting salt levels accordingly. Consider the cholesterol level when consuming this recipe.

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FAQ

  • Can I use different types of seafood?

    Yes, you can customize the seafood according to your preference. Clams, mussels, cuttlefish, or scallops are all great additions. Just be mindful of the cooking times for each type of seafood.
  • Where can I find squid ink?

    Squid ink can be found at specialty seafood stores, gourmet food shops, or online retailers. It usually comes in small sachets.
  • What if I can't find Bomba rice?

    Bomba rice is ideal for paella because it absorbs liquid well without becoming mushy. If you can't find it, Arborio rice (the kind used for risotto) is a good substitute. Long-grain rice is not recommended as it does not absorb liquid as well.
  • How do I know when the rice is done?

    The rice should be tender and the liquid should be absorbed. There should be a slight crust forming on the bottom of the pan (called socarrat), which is considered a delicacy. Be careful not to burn it.