Arroz Negro – Spanish Black Rice with Squid Ink

 

Introduction

Spanish cuisine is full of colorful and flavorful dishes, but one recipe stands out for its dramatic look and unforgettable taste: Arroz Negro (literally “black rice”). This striking dish gets its deep black color from squid ink, which also adds a rich, savory, and slightly briny flavor.

Arroz Negro comes from the coastal regions of Valencia and Catalonia, where seafood is abundant. It is often compared to paella but has its own identity. Cooked in a wide shallow pan, infused with garlic, onion, peppers, seafood, and squid ink, this dish is perfect for special occasions and is a true showstopper at fiestas.

History of Arroz Negro

The origins of Arroz Negro are linked to Spain’s fishing villages, where squid ink was used not only for flavor but also to add depth and richness to rice dishes. Fishermen would prepare it with freshly caught squid, rice, and simple local ingredients. Today, it is considered one of Spain’s most gourmet seafood dishes, often served at fine-dining restaurants as well as festive gatherings.

Ingredients (Serves 4–6)

• 2 cups Bomba rice (or other short-grain rice)

• 4 cups fish or seafood stock

• 3–4 sachets squid ink (available at fish markets or specialty stores)

• 500g squid (cleaned and cut into rings)

• 10–12 shrimp or prawns

• 1 medium onion (finely chopped)

• 1 red bell pepper (diced)

• 3 cloves garlic (minced)

• 2 ripe tomatoes (grated or pureed)

• ½ cup olive oil

• ½ tsp smoked paprika

• Salt & pepper to taste

• Lemon wedges (for serving)

Step-by-Step Recipe

Step 1: Prepare the Sofrito

Heat olive oil in a paella pan or wide skillet. Add onions, garlic, and bell pepper. Sauté until soft and fragrant. Stir in the grated tomatoes and paprika. Cook until the sauce thickens.

Step 2: Cook the Squid

Add squid rings to the pan and cook for 2–3 minutes until lightly seared.

Step 3: Add Rice & Squid Ink

Stir in the rice and mix well with the sofrito. Dilute the squid ink in a little warm stock, then add it to the pan. This will give the rice its deep black color and rich flavor.

Step 4: Add Stock & Shrimp

Pour in the seafood stock and arrange shrimp evenly on top. Season with salt and pepper.

Step 5: Simmer

Cook uncovered for 18–20 minutes until the rice absorbs the liquid. Do not stir after adding the stock, so the rice cooks evenly and develops the signature socarrat (crispy bottom layer).

Step 6: Rest & Serve

Turn off the heat and cover with a clean kitchen towel. Let it rest for 5 minutes before serving. Garnish with lemon wedges.

Pro Tips for Authentic Arroz Negro

• Use fresh squid ink if possible for a deeper flavor.

• Always use short-grain rice for proper texture.

• Serve with a side of allioli (garlic mayo) for a creamy contrast.

• A splash of white wine in the sofrito adds depth to the dish.

Why Arroz Negro is Perfect for Fiesta Foods

This dish doesn’t just taste amazing—it looks spectacular. Its jet-black color instantly makes it stand out on a festive table. At Spanish fiestas, Arroz Negro is often served family-style in a large pan, making it perfect for gatherings.

Nutritional Benefits

• High in protein from squid and shrimp.

• Rich in minerals like iron and zinc from squid ink.

• Olive oil provides healthy fats.

• Rice gives balanced energy for festive meals.

Variations to Try

• Add clams or mussels for more seafood flavor.

• Mix in octopus for an extra gourmet touch.

• For a lighter version, replace some stock with vegetable broth.

Conclusion

Arroz Negro is one of Spain’s most unique and dramatic dishes. With its bold black color, rich flavors of the sea, and festive presentation, it truly represents the creativity of Spanish cuisine. Whether served at a family gathering, a wedding feast, or a casual weekend fiesta, Arroz Negro is guaranteed to impress both the eyes and the palate.

Bring the spirit of the Spanish coast to your table and let this extraordinary rice dish turn your meal into a culinary celebration.