Name: Arroz Negro (Black Rice)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 500g (1 lb) squid or cuttlefish, cleaned and cut into pieces; 2 cups short-grain rice (such as Bomba or Arborio); 4 cups fish or seafood broth; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tomato, grated or finely chopped; 2 sachets squid ink (available at seafood markets or specialty stores); 1 red bell pepper, sliced; Olive oil; Salt and pepper to taste; Lemon wedges, for serving; Aioli, for serving

Arroz Negro has a way of pulling you in before you even understand it.

It arrives almost completely black—deep, glossy, a little mysterious. For a second, you hesitate. Not because it looks strange… but because it looks serious. Like it has something to say.

And it does.

The rice carries everything. Squid ink, garlic, that slow-cooked base underneath—it all settles into each grain, turning it rich, almost velvety, with that unmistakable taste of the sea. Not loud, not aggressive. Just deep. Lingering.

There’s a quiet intensity to it.

The squid melts into the dish, tender, barely holding shape, while the bottom layer of rice catches just enough heat to crisp slightly. That contrast—soft, then just a bit of resistance—that’s where it really comes alive.

Then you add the aioli.

And everything opens up. That creamy, garlicky brightness cuts through the darkness, lifts it, balances it in a way that feels almost necessary. One without the other doesn’t quite make sense.

You don’t rush through a plate like this.

You take a bite, pause, maybe another. And somewhere along the way, you stop thinking about the color, the technique… and just sit with the flavor.

CategoryMain Course, Rice & Risottos, Seafood, Seafood & Shellfish, SpanishDifficultyIntermediate

Yields4 Servings

Prep Time15 minsCook Time40 minsTotal Time55 mins

500g (1 lb) squid or cuttlefish, cleaned and cut into pieces

2 cups short-grain rice (such as Bomba or Arborio)

4 cups fish or seafood broth

1 onion, finely chopped

2 cloves garlic, minced

1 tomato, grated or finely chopped

2 sachets squid ink (available at seafood markets or specialty stores)

1 red bell pepper, sliced

Olive oil

Salt and pepper to taste

Lemon wedges, for serving

Aioli, for serving

Prepare the Ingredients:

Heat olive oil in a large skillet or paella pan over medium heat. Add the chopped onion, garlic, and bell pepper, sautéing until the onion is translucent.

Cook the Squid:

Add the squid or cuttlefish pieces to the pan and fry until they start to turn opaque.

Add Tomato and Rice:

Mix in the grated tomato and cook for a couple of minutes. Add the rice and stir to coat it in the oil and flavors.

Add Squid Ink and Broth:

Stir in the squid ink until everything is evenly coated and the rice has turned black. Pour in the fish or seafood broth, season with salt and pepper, and bring to a simmer.

Simmer the Rice:

Reduce the heat and let the rice cook uncovered for about 18-20 minutes, or until the liquid is absorbed and the rice is tender. Avoid stirring too much as this can make the rice sticky.

Rest the Dish:

Once cooked, remove the pan from the heat and cover with a lid or a clean cloth. Let it rest for a few minutes.

Serve:

Serve hot with lemon wedges and a side of aioli.

Ingredients