Main CourseDinner

Arroz Negro (Black Rice)

Name: Arroz Negro (Black Rice)
Prep time: 20 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: spanish
Ingredients: 30 ml olive oil; 1 pcs yellow onion finely chopped; 3 clove garlic minced; 1 pcs red bell pepper diced; 2 pcs tomato grated; 450 g calamari cleaned, bodies cut into rings, tentacles left whole; 1.5 cup short-grain rice such as Bomba or Arborio; 4 cup fish broth warm; 8 g squid ink; 1 tsp salt; 0.5 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped; 4 pcs lemon wedge

This classic Spanish dish features rice stained black with squid ink, imparting a rich, briny flavor from the sea. It's often served with a dollop of aioli to complement the savory rice and tender seafood.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 468 kcal

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

Mise en place

Ingredients

30 mlolive oil
1 pcsyellow onion, finely chopped
3 clovegarlic, minced
1 pcsred bell pepper, diced
2 pcstomato, grated
450 gcalamari, cleaned, bodies cut into rings, tentacles left whole
1.5 cupshort-grain rice, such as Bomba or Arborio
4 cupfish broth, warm
8 gsquid ink
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped
4 pcslemon wedge

Equipment

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

The method

Step by step

1
Heat the olive oil in a large paella pan or wide, shallow pot over medium heat.
About 1 min
2
Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
About 7 min
3
Stir in the minced garlic and diced red bell pepper and cook for another 3-5 minutes until the pepper starts to soften.
About 5 min
4
Add the grated tomato and cook, stirring occasionally, for about 5 minutes until the liquid has reduced and the tomato thickens.
About 5 min
5
Stir in the cleaned calamari and cook for 2 minutes, just until it starts to turn opaque.
About 2 min
Cook’s note: Be careful not to overcook the calamari at this stage, as it can become rubbery.
6
Add the short-grain rice to the pan and stir well to coat all the grains with the sofrito and seafood juices.
About 2 min
7
Pour in the warm fish broth and stir in the squid ink, salt, and black pepper. Bring the mixture to a gentle boil.
About 2 min
Cook’s note: Ensure the squid ink is fully dissolved to get an even black color.
8
Reduce the heat to low, cover the pan, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
About 20 min
Cook’s note: Avoid stirring the rice too much during this stage to allow a 'socarrat' (crispy bottom layer) to form.
9
Remove the pan from the heat and let it rest, covered, for 5 minutes.
About 5 min
10
Garnish with fresh parsley and serve immediately with lemon wedges on the side.
About 1 min
Cook’s note: A dollop of aioli is a traditional accompaniment.

Per serving

Nutrition

75%Score

Calories: 467.9kcal
Protein: 26.8g
Carbs: 71.5g
Fat: 9.2g
Fibre: 3.8g
Sugar: 5.6g

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

Gently reheat in a pan over low heat with a splash of broth or water, or microwave until warmed through.