Main CourseDinner

Arroz Negro

Name: Arroz Negro
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: spanish
Ingredients: 500 g calamari cleaned, body cut into rings, tentacles left whole; 250 g shrimp peeled and deveined; 3 tbsp olive oil; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 1 pcs red bell pepper finely diced; 2 tbsp tomato paste; 1 tsp pimentón dulce; 2 cup arborio rice; 8 g squid ink; 4 cup fish broth warm; 0.5 cup dry white wine; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped (optional); 1 pcs lemon cut into wedges (optional)

Arroz Negro, or "black rice," is a classic Spanish seafood dish that gets its striking color and rich flavor from squid ink. This paella-style rice is cooked with a sofrito base, fresh seafood, and a savory broth.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 669 kcal

Allergen information: may contain crustaceans, fish, molluscs, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gcalamari, cleaned, body cut into rings, tentacles left whole
250 gshrimp, peeled and deveined
3 tbspolive oil
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
1 pcsred bell pepper, finely diced
2 tbsptomato paste
1 tsppimentón dulce
2 cuparborio rice
8 gsquid ink
4 cupfish broth, warm
0.5 cupdry white wine
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped(optional)
1 pcslemon, cut into wedges(optional)

Equipment

paella pan · measuring cups · measuring spoons · cutting board · knife

The method

Step by step

1
Heat olive oil in a large paella pan or wide, shallow pot over medium heat.
About 2 min
2
Add onion and bell pepper, sauté until softened, about 5-7 minutes.
About 7 min
3
Stir in garlic, tomato paste, and pimentón dulce, cooking for another 2 minutes until fragrant.
About 2 min
Cook’s note: Be careful not to burn the garlic.
4
Add calamari to the pan and cook for 3-4 minutes until it starts to turn opaque.
About 4 min
5
Pour in white wine and deglaze the pan, scraping up any browned bits from the bottom.
About 2 min
6
Stir in arborio rice and cook for 1 minute, ensuring all grains are coated with the sofrito.
About 1 min
7
Dissolve the squid ink in a small amount of warm fish broth, then add to the rice mixture.
About 1 min
Cook’s note: Wear gloves if you want to avoid staining your hands.
8
Pour in the remaining warm fish broth, salt, and pepper.
About 1 min
9
Bring the mixture to a gentle boil, then reduce heat to low, cover the pan, and simmer for 15 minutes without stirring.
About 15 min
Cook’s note: Resist the urge to stir the rice, as this will prevent the formation of the desired socarrat (crispy bottom layer).
10
Nestle the shrimp into the rice, cover again, and continue to cook for another 5-7 minutes until the shrimp are pink and cooked through, and most of the liquid has been absorbed.
About 7 min
11
Remove the pan from the heat and let it rest, covered, for 10 minutes to allow the rice to finish cooking and absorb any remaining liquid.
About 10 min
12
Garnish with fresh parsley and lemon wedges before serving.

Per serving

Nutrition

71%Score

Calories: 669.3kcal
Protein: 45.5g
Carbs: 90.7g
Fat: 13g
Fibre: 4.1g
Sugar: 6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Arroz Negro in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over low heat with a splash of broth or water to prevent drying out.