Arros Negre Recipe

Spain on a Fork > All Recipes > Main Dishes > The Most Exquisite Seafood Rice from Spain | Arròs Negre Recipe

This Seafood Rice, known as Arròs Negre in Spain, is possibly the most exquisite rice dish ever. It´s packed with so many great flavors, easier to make than you think and done in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for the ultimate dining experience.

This rice dish hails from the region of Valencia, but also has origins in the region of Catalunya. You will find it served at many seaside restaurants on the Spanish Mediterranean coast, as well high-end restaurants all over the Iberian peninsula.

Traditional Arroz Negro

To make this recipe I used cuttlefish, which is very similar to squid. If you cannot find cuttlefish in your area, you can substitute for squid. If squid is not available, you can use shrimp or scallops. What gives this dish its distinct black color is squid ink. Which you can easily get on amazon or in the freezer section at specialty supermarkets.

TIPS & TRICKS to Make this Recipe: All the cooking times on the recipe card are based on using Spanish round rice. If you use any other type of rice, the cooking times will be different. As well as the amount of broth that is needed. So make sure to check package instructions on your rice.

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Recipe Of Black Rice

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Tags: black rice, cuttlefish, extra virgin olive oil, fish broth, garlic, gluten free, green bell peppers, onions, parsley, rice, saffron, seafood, squid ink, sweet smoked spanish paprika, tomato sauceIt 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?

Arròs Negre De L'empordà

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.

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.

Arroz Negro (black Rice)

. 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 

 (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 

Arros Negre Black Paella Black Risotto With Seafood In A Black Pan On The Table Spanish Traditional Food Stock Photo

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.

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.

Arroz Negro Squid Ink Paella

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.

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).

Arros Negre Or Black Paella, A Traditional Catalan Seafood Dish With Gambas And Mussels.

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.

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. 

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