Arroz Negro, or Black Rice, is a striking and flavorful Spanish seafood dish, beloved along the coastal regions of Spain, especially in Valencia and Catalonia. This dish gets its distinctive dark color from squid ink, which not only dyes the rice but also imparts a rich, briny flavor that’s deeply reminiscent of the sea. Arroz Negro is typically made with short-grain rice, cooked together with squid or cuttlefish, and sometimes additional shellfish, all seasoned with garlic, onions, and a hint of smoky paprika.
The squid ink infuses the dish with a unique complexity, making Arroz Negro a memorable culinary experience. It is usually served with a side of aioli, the creamy garlic sauce that adds a bright contrast to the dish’s deep flavors. Arroz Negro is not just a meal; it’s a celebration of maritime bounty, offering a bold and authentic taste of Spanish coastal cuisine.
AuthorJulia ForesekCategoryMain Course, Rice & Risottos, Seafood, Seafood & Shellfish, SpanishDifficultyIntermediatePrepare 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
Directions
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.
Notes
Perfect Wine Pairing:
- Albariño: This crisp and aromatic white wine from Galicia complements the seafood flavors beautifully, balancing the richness of the squid ink.
