Squid Ink Paella

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 use of the right equipment is very important. For example, a good quality paella pan is absolutely essential to achieve a good end result. Also the use of a paella burner is highly recommended because it optimally distributes the heat under the paella pan.

Select the number of servings you want to make of this squid ink paella and check the ingredients and quantities you need right away.

Black Paella Recipe (arroz Negro)

Good preparation is essential when making paella. Once the heat is on, it is important to focus all your attention on cooking and not on peripheral issues such as too much wind, a wobbly paella pan, an empty gas bottle or ingredients that still appear to be in the fridge…

Before you can start cooking this wonderful squid ink paella recipe, it is important to find a suitable location and make sure all materials and ingredients are in order and ready. The following checklists may help you with this:

Of course, you can do it earlier, but at least half an hour before you start cooking the paella, it’s time to prepare the remaining ingredients for this squid ink paella recipe. After all, you want to have all the ingredients prepared and at hand when the paella pan is put on the heat source.

Spanish Black Rice Paella With Squid Ink Based Broth. Stock Foto

When the preparation of the ingredients is ready, collect them all and, together with a nice cold drink for yourself, move them towards the paella pan and heat source. This way, you have everything at your fingertips, and all you have to do is add the ingredients to the paella in the right order.

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Cuttlefish With Ink, Shellfish, Rice From One Knife, One Pot, One Dish By Stéphane Reynaud

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The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.Paella with squid ink added for that striking black color contrasting with the colorful juicy seafood and a pleasant briny taste to the rice.

Black Squid Ink Paella (arroz Negro)

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.

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.

Seafood Paella Squid Ink Hi Res Stock Photography And Images

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

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.

Arròs Negre Authentic Recipe

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.

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.

My Kitchen In Spain: Can't Quit With The Squid!

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+.

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.

Aneto Squid Ink Paella Base

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