Arroz Negro (Black Rice)
This classic Spanish dish features rice stained black with squid ink, imparting a rich, briny flavor from the sea. It's often served with a dollop of aioli to complement the savory rice and tender seafood.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 468 kcal
Allergen information: may contain fish and molluscs. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 30 mlolive oil
- 1 pcsyellow onion, finely chopped
- 3 clovegarlic, minced
- 1 pcsred bell pepper, diced
- 2 pcstomato, grated
- 450 gcalamari, cleaned, bodies cut into rings, tentacles left whole
- 1.5 cupshort-grain rice, such as Bomba or Arborio
- 4 cupfish broth, warm
- 8 gsquid ink
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped
- 4 pcslemon wedge
Equipment
paella pan · grater · measuring cups · measuring spoons · cutting board · knife
The method
Step by step
- 1
Heat the olive oil in a large paella pan or wide, shallow pot over medium heat.
About 1 min
- 2
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
- 3
Stir in the minced garlic and diced red bell pepper and cook for another 3-5 minutes until the pepper starts to soften.
About 5 min
- 4
Add the grated tomato and cook, stirring occasionally, for about 5 minutes until the liquid has reduced and the tomato thickens.
About 5 min
- 5
Stir in the cleaned calamari and cook for 2 minutes, just until it starts to turn opaque.
About 2 min
Cook’s note: Be careful not to overcook the calamari at this stage, as it can become rubbery.
- 6
Add the short-grain rice to the pan and stir well to coat all the grains with the sofrito and seafood juices.
About 2 min
- 7
Pour in the warm fish broth and stir in the squid ink, salt, and black pepper. Bring the mixture to a gentle boil.
About 2 min
Cook’s note: Ensure the squid ink is fully dissolved to get an even black color.
- 8
Reduce the heat to low, cover the pan, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
About 20 min
Cook’s note: Avoid stirring the rice too much during this stage to allow a 'socarrat' (crispy bottom layer) to form.
- 9
Remove the pan from the heat and let it rest, covered, for 5 minutes.
About 5 min
- 10
Garnish with fresh parsley and serve immediately with lemon wedges on the side.
About 1 min
Cook’s note: A dollop of aioli is a traditional accompaniment.
Per serving
Nutrition
- Calories
- 467.9kcal
- Protein
- 26.8g
- Carbs
- 71.5g
- Fat
- 9.2g
- Fibre
- 3.8g
- Sugar
- 5.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Arroz Negro in an airtight container in the refrigerator.
Gently reheat in a pan over low heat with a splash of broth or water, or microwave until warmed through.
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