Paella Negra Recipe

It seems you either love squid ink or you don’t. If you’re in the former camp this arròs negre, loaded with shrimp and calamari, could just become your go-to recipe.

See, at the thought of being in charge of feeding a crowd, panic wells up inside me. Four to six people, no problem. More than that and I begin to worry. It’s silly because the gatherings we’ve hosted in the past seem to have been well-received and everyone leaves stuffed (because I tend to double or triple the food-to-guest ratio). The stress comes from trying to figure out what to serve for the main course–will everyone like this or that? What dietary restrictions must I consider?

I know I’ve inherited the entertaining anxiety gene from my mom and for years I’ve tried to conquer it by making a point to commit to having people over, to not overthink the matter. Looking back on gatherings I’ve attended, they’ve not always been perfectly executed but the hosts never lost sleep over the hiccups–so why do I worry so much? Apparently, my subconscious decided it was time for another dose of entertaining therapy.

Black Paella (paella Negra) Recipe

Really, this party should be fun. It will be a paella cook-off of sorts–not for judging each other’s skills (though there might be some of that made in jest) but mainly to distribute the labor. There are paella “specialists” in the group so we’ll prepare a few in my kitchen and sample different flavor combinations. For the two paellas I plan to prepare, the first will either be my Fideuà, a noodle version of paella, or this Vegetable Paella I shared recently.

The second one will be this squid ink paella. Not everyone will be a fan but I hope to convince the one or two naysayers in the group to learn to enjoy this sepia-rich dish, an ingredient that seems as divisive as anchovies. My squid-ink-averse husband became a convert with this recipe and I hope to attract more to my camp at the party.

. The first is what much of the English-speaking world calls it, the second is what much of Spain calls it but in Valencia (Catalunya region) where this dish originated, the proper term is 

Squid Ink Paella Negra Recipe

 (Valencian dialect; literal translation, black rice). In fact, Valencians would not call this paella at all even though it’s prepared in much the same way.

Frown at us calling this paella (when my husband and I traveled from Barcelona to the tip of the Valencian coastline no one corrected me when I used the term 

Of garlic, onion and tomato, followed by the briny, umami-rich squid ink and seafood stock with shrimp and calamari as the main proteins. My version here embraces tradition for the most part but this dish can be adapted for your favorite seafood–scallops, crab, mussels, clams.

How Is Black Paella Made

Some recipes use paprika and/or bell peppers and others omit both. Spanish smoked paprika is a key ingredient in my paellas so it’s used here, too. I had originally planned to include a red bell pepper but at the last minute I was inspired to substitute hot red pepper paste instead. The paste added a good layer of flavor and a nice little kick.

In the Alicante region a mildly spicy sauce called salmoretta is sometimes used in paellas and arròs negre. Made with olive oil, garlic, tomato, parsley and the region’s native ñora peppers, the ingredients are cooked in a pan, blended then added to the dish. Besides a little heat, salmoretta is meant to add a mild smokiness to rice dishes and I’m not sure if it is used in lieu of or in addition to smoked paprika.

The plan is to have this paella party before Christmas and with travel plans, holiday parties and other commitments I’m hoping we can secure a date before the first half of December. Am I anxious? A little. The main course decided and the responsibility divided I’m not as nervous as I normally would be. Besides, my friends make great guests and deep down I know my stress is unfounded.

Paella Negra (squid Ink Paella)

One thing I might need to do is pick up more of these little olive wood spoons. Did you know that paella is traditionally eaten straight out of the paella pan with a wooden spoon? I’ll be just a tad short for my party of eight but with the wine flowing and laughter abounding, my wooden spoon shortage will hopefully pass unnoticed.

You can harvest the ink from a squid yourself but easiest thing to do is to buy it. They are not available locally here in the Bay Area so I order squid ink online. I have ordered both on Amazon and LaTienda.com (where I also get my paella pans).

Squid ink is sold in jars or in small packets. To give you an idea, this recipe for two used five packets (at four grams each, about 1 tablespoon). This option would make more sense if squid ink is not something you see using all the time. However,  buying in jars would be more economical and you can freeze the ink in smaller portions.

Paella Negra Stuffed In Squid

You either love squid ink or you don't. If you're in the first camp this arròs negre, loaded with shrimp and calamari, could just become your go-to recipe.

Hot Red Pepper Paste: I recommend using either the Goya brand which you can find at most Latin markets or the Sera brand Turkish hot red pepper paste that you can find in most Mediterranean markets. 

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPaella Negra or Arroz Negre is a dish that originated in Valencia, Spain. It is basically composed of rice, squid, and lots of squid or cuttlefish ink. I added extra ingredients in this recipe to make it tastier and colorful. The additional ingredients that I used are shrimp and bell peppers. These can be considered as optional ingredients, which means that you can still make black paella without these.

Arròs Negre (squid Ink Paella/paella Negra)

The secret to a tasty and successful paella negra dish is the the squid ink. This is its main source of flavor. I know for a fact that squid varieties in the Philippines produces enough ink to provide flavor to any dish. However, there are some squid varieties that don’t have enough ink (for some reason), just like the ones that I get here in the USA. For this reason, I use an ingredient known as “tinta de calamar (squid ink)” to compensate for the lack of color and flavor of the squid. A minimum of 2 teaspoons of this product is enough to provide the color and flavor that I needed.

Before you proceed, note that you don’t need to purchase a paellera to make paella, as long as you have a wide pan with cover. The ingredients are more important than the equipment when making this dish. This reminds me to suggest the best type of rice that you can use for Paella. The top two best paella rice that I suggest are Calasparra (which is what I am using for this recipe) and bomba rice. I was able to source it  online.

Note that I intentionally did not use saffron to make pealla negra because I want the squid flavor to stand out. However, feel free to add a teaspoon of saffron, if you prefer. I personally think that adding a small amount of saffron can make the dish taste better. This is my secret ingredient when making seafood paella.

Squid Ink Paella Recipe

Did you make this? If you snap a photo, please be sure tag us on Instagram at @ or hashtag # so we can see your creations!

Vanjo Merano is the creator of . His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.Arroz negro is a traditional Spanish specialty originating from the Valencia and Catalan regions made simply with prawns, squid and squid ink. This dish with its ink stained rice is the epitome of of deep sea on a plate. This post was sponsored by Wente Vineyards. All opinions are my own. Thank you for supporting the brands that make Beyond Sweet and Savory possible. This message is for readers 21+.

Now that spring is nearing its end, we have transitioned to lighter fare. Lots of salads, barely cooked meals, and seafood take center stage on our dinner table. I couldn’t be more excited to partner with Wente Vineyards to kick off summer with lots of delicious food, wine pairing, and more time spent with loved ones over communal dining. Having discovered Wente Vineyards many years ago while living in the Bay Area, we love their Morning Fog Chardonnay and enjoy pairing it with seafood, especially arroz negro, or squid ink paella.

Restaurant Tapenade Paella Negra 01

Paella is the dish that made me fall in love with Spanish food but it’s arroz negro that cemented my love for Spain. Arroz negro is a traditional Spanish specialty originating from the Valencia and Catalan regions. Made simply with