Black Ink Paella

Paella with squid ink added for that striking black color contrasting with the colorful juicy seafood and a pleasant briny taste to the rice.

A small jar of squid ink that my husband brought home few months ago sure had been put into good use. I’ve made squid-ink pasta with them and they were both so delicious. Now, this is another dish that we love so much, squid ink seafood paella.

Also known as Arroz Negro or black paella, it is a popular Spanish dish that is made with rice, seafood, and squid ink. The dish originated in Valencia, Spain and is typically made with short-grain rice, such as bomba or arborio, that is cooked in a large, shallow pan called a paellera. The squid ink contributes to that black color and the briny taste to the rice.

Black Squid Ink Paella (arroz Negro)

Ideally, it’s best if you have the paella pan or known as paellera. The special pan is preferred because the large surface area of the paella pan allows for a thin, even layer of rice and other ingredients, which is important for developing the socarrat, a layer of crispy, caramelized rice that forms on the bottom of the pan. But to answer the question, yes you can make paella without the paella pan. I use the widest flattest pan I have at home, which is my cast-iron pan.

I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @ # on Instagram and I’ll be sure to stop by and take a peek for real!

Serving: 1 serving | Calories: 391 kcal | Carbohydrates: 55 g | Protein: 13 g | Fat: 13 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 8 g | Trans Fat: 0.05 g | Cholesterol: 18 mg | Sodium: 380 mg | Potassium: 455 mg | Fiber: 3 g | Sugar: 4 g | Vitamin A: 1408 IU | Vitamin C: 56 mg | Calcium: 38 mg | Iron: 4 mg

Black Rice Paella With Cuttlefish Ink, Prawns And Peas, Majorca, Balearic Islands, Spain Stock Photo

Marvellina is a food blogger, recipe developer, photographer, and publisher at What To Cook Today. A food blog that brings you tried and true Asian recipes.This Spanish Black Rice Paella with Squid Ink Based Broth is truly what Spanish cuisine is all about. Loaded with Mediterranean flavors, easy to make and done in about 45 minutes. You will find this dish in almost every seaside restaurant up and down the Spanish Mediterranean coast.

To make this black rice paella I used a paella pan. If you don´t have a paella pan you can use any type of frying pan. Here is a post where I show you how to cook a paella without a paella pan. But if you can, use a paella pan to make this dish, it gives the rice the perfect texture.

In this recipe I used a small 1/4 ounce (4 grams) packet of squid ink. This ingredient is very popular here in Spain and is essential in this dish. If you can´t find squid ink in your area, check with a local Asian supermarket, they usually have it in the freezer department next to the cleaned tubes of squid.

Squid Ink Paella Images, Stock Photos & Vectors

Since this is a Spanish rice dish, it is very important to use a high-quality saffron, as this is what really flavors this black rice paella. For this recipe I used saffron threads from Cyrus Saffron. Their saffron is truly some grade 1 high-quality premium saffron. With so much fraud saffron out there, it´s hard to find a decent brand, but these guys over atCyrus Saffron are doing an amazing job.

If you need any of the above ingredients to make this recipe, you can purchase them through this Amazon Affiliate Link Shop for Ingredients

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.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+.

Paella, Three Different Ways — Marczyk Fine Foods

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.

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 prawns, squid and squid ink, the striking ink stained rice makes this nothing short of a showstopper and is the epitome of deep sea flavor.

Arroz negro is all about depth of flavor. The intensity of flavor in the fish stock, the kind of rice, and the size of paella pan are the most important factors affecting how delicious this dish will turn out. For arroz negro, I used a basic homemade fish stock made from simmering a pound of prawn heads and tails with 4 cloves of garlic, 4 cups of water, and letting the volume reduce by half over 30 minutes. You can double or triple the amount to make what you need. If you don’t have time to make your own fish stock, get a quality stock from your fishmonger or local supermarket.

Deluxe Paella Set

Use a short grain rice like Spanish bomba or Calasparra that will absorb more water than any other types of rice without losing its texture. The more stock the rice absorbs, the more flavor it will take on. A wide paella pan with a thin base allows the liquid to cook off quickly and evenly. The caramelization of the ingredients and how the rice cooks over the wide surface add different dimensions of flavor to the finished dish.

After cooking the squid rings, I quicky sauteed the onion then added garlic, and tomatoes to let everything caramelize before stirring in paprika and saffron. Then I stirred in the rice and let it cook in the sofrito (aromatic mixture of gently sautéed onions, garlic and tomatoes) before pouring in homemade fish stock, Wente Morning Fog Chardonnay, and squid ink. Everything is simmered for until the rice becomes tender and the liquid has been absorbed. Keep an eye on the mixture and add a tablespoon of water at a time if it’s becoming too dry. Unlike a risotto, only stir it occasionally to keep the rice from sticking to the bottom and burning. After 15 minutes, I arranged the prawns on top and let it cook covered with a lid for about 5-7 minutes.

When the prawns are cooked, I added the squid rings back into the pans, then took it off the stove to rest for about 10 minutes. Traditionally arroz negro is served with a garlicky saffron aioli but I found that this dish is so rich already, a sprinkle of chopped parsley and a splash of freshly squeezed lemon juice add a lovely finish to this dish.

Paella De Marisco (seafood Paella)

I love how the rice grains in the middle are tender but maintain some bites while the bottom has a crisp layer bursting with different textures and flavors. The braising liquid imbues every grain with heady ocean infused perfume and flavor that pairs perfectly with a glass of Wente Morning Fog Chardonnay. With notes of creamy lemon curd, graham, a touch of floral and vanilla, and a nice acidity, Morning Fog Chardonnay complements the richness of this dish. Next time you're looking for a great wine to pair with seafood, look no further than Wente Vineyards Morning Fog Chardonnay!

If you try this recipe, please let us know how you like it! Leave a comment, rate it, and don’t forget to tag a photo #on Instagram. We truly appreciate your feedback and incorporate them to continually improve our recipes.With this Squid Ink Paella recipe, you are putting a real eye-catcher on the table with a surprisingly delicious taste. This intensely black-colored Paella is quite easy to make, has a great taste, and features an incredible presentation. At first glance, this intensely black-colored paella may not look very tasty. However, the opposite is true. This Squid ink paella has a very rich seafood taste and is considered to be among the tastiest of paellas.

When making this extraordinary and very rich tasting squid ink paella recipe, the

Black Rice Paella