Arroz Negro

Name: Arroz Negro
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 300g bomba or calasparra rice; 500g fresh squid, cleaned and sliced into rings; 4 sachets squid ink (about 16g); 1 liter fish or seafood stock; 1 onion, finely diced; 4 cloves garlic, minced; 2 ripe tomatoes, grated; 100ml white wine; 3 tbsp olive oil; Salt; Aioli for serving

Arroz Negro (ah-ROTH NEH-gro)

Black Squid Ink Rice

⏱ Prep Time 50 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 370 kcal

A dramatic jet-black rice dish from the Spanish coast, colored by squid ink and loaded with tender calamari, simmered in a rich seafood stock until each grain is saturated with briny, umami flavor.

Nutrition & Info

Protein 22.0g

Carbs 48.0g

Fat 10.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ mollusks ⚠ shellfish

Equipment Needed

wide shallow pan or paellera ladle

Presentation Guide

Vessel: paellera or wide plate

Garnishes: aioli, lemon wedge, parsley

Accompaniments: crusty bread

Ingredients

300g bomba or calasparra rice
500g fresh squid, cleaned and sliced into rings
4 sachets squid ink (about 16g)
1 liter fish or seafood stock
1 onion, finely diced
4 cloves garlic, minced
2 ripe tomatoes, grated
100ml white wine
3 tbsp olive oil
Salt
Aioli for serving

Instructions

1
Heat olive oil in a wide pan. Sauté squid rings over high heat for 2 minutes until lightly colored. Remove and set aside.
2
In the same pan, sauté onion for 5 minutes. Add garlic and grated tomato, cook 5 minutes until jammy.
3
Pour in white wine and let it reduce by half. Add squid ink sachets and stir to dissolve.
4
Add rice and stir to coat in the ink mixture. Pour in hot stock. Bring to a boil, then reduce to a steady simmer.
5
Cook without stirring for 18 minutes. Return squid rings in the last 3 minutes.
6
Remove from heat, cover with a towel, and rest 5 minutes. Serve with a generous dollop of aioli.

💡

Did You Know?

Despite its dramatic appearance, squid ink has a subtle briny taste — the black color is far more intense than the flavor.

Chef's Notes

Equipment Tips

wide shallow pan or paellera
ladle

Garnishing

aioli, lemon wedge, parsley

Accompaniments

crusty bread

The Story Behind Arroz Negro

Arroz negro emerged from the same Valencian and Catalan coastal rice traditions as paella. Fishermen used squid ink to color and flavor their rice, creating a dish that is as visually striking as it is delicious. It has become a staple of Spanish coastal restaurants.

🕐 Traditionally enjoyed lunch 📜 Origins: Valencian-Catalan coastal tradition

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