Spanish black rice paella (arroz nego/arròs negre) gets it's vibrant color from squid ink, but the flavor is delicate. Packed with seafood, it's a delicious meal.
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If you are a regular here, you wouldn't be surprised to hear that when I saw today's theme for Fish Friday Foodies was paella, I was pretty happy. Spanish food is always a favorite, and not just for me. The only decision was what kind to make. I decided to go for one of the more unusual versions, arroz negro.
That said, pretty much any place that serves paella in the Valencia or Catalunya regions of Spain will serve a version of this Spanish black rice paella (arròs negre in Valencian/Catalan). While it might look as if it's going to be strong flavored with such a potent black color, in actual fact it's pretty mellow. And thoroughly delicious.
While I have made paella quite a number of times, for some reason I haven't shared a version here. I've shared fideua, the short spaghetti version, but not an actual paella.
Arroz negro is sometimes called paella negra although some would argue it's technically not a paella. Whatever your view, it's a tasty seafood-packed rice dish.
How is paella different from risotto?
The basic process of paellas is similar to risotto, if you are more familiar with that. The big thing that distinguishes a paella is that after you add the stock, you don't stir it. This can mean that you get a crust of rice stuck to the bottom, but actually this is often the bit that's most fought over.
While arròs negre/arroz negro follows the same general process, I think it's mainly the fact you add squid ink (which adds the color) and makes it a bit wetter which is why it's not normally considered a paella as such.
How to make arroz negro/arròs negre
With most seafood paellas, I would cook the seafood in the stock towards the end of the rice cooking, but here they would end up completely black so instead they are cooked first in oil and added back at the end.
After cooking the squid and shrimp/prawns, you cook the onion, pepper and garlic until soft. Add the rice, cook a little so that it becomes coated in the oil, deglaze the pan with a little white wine then add the stock and squid ink. Simmer, without stirring, until the stock is absorbed and rice is cooked then add the squid and seafood to the top to warm through.
Arroz negro/arròs negre is a Spanish/Valencian classic. While it might look a little scary from the color, this Spanish black rice paella is actually delicately flavored, but oh so good. It might even be my new favorite paella and is definitely one we'll be having again. It might even give me an excuse to get a paella pan...
Try these other favorite Spanish seafood recipes:
- Catalan fish stew (romesco de peix)
- Salt cod stuffed piquillo peppers
- Gambas al ajillo (Spanish garlic shrimp)
- Plus get many more Spanish recipes and seafood recipes in the archives.
Spanish black rice paella (arroz negro/arròs negre)
Ingredients
- 4 tablespoon olive oil divided
- 7 oz shelled shrimp/prawns
- 1 lb squid/calamari sliced
- 1 onion medium, finely diced
- ½ green pepper large (or 1 small), finely diced
- 2-3 cloves garlic crushed/finely diced
- 1 cup arborio rice (or calasparra if you can get it)
- ¼ cup white wine
- 1 tablespoon squid ink
- 1 teaspoon tomato paste/tomato puree
- 2 ¼ cups fish stock
Instructions
- Warm 3tbsp of the oil in a paella pan or medium skillet/frying pan over a medium-high heat. Fry the shrimp/prawns then the squid in batches, cooking just a minute at the most each side so the shrimp go pink and squid becomes opaque. Remove them as they are done with a slotted spoon and set aside.
- Once done, add the remaining oil and add the onion and pepper to the pan. Cook a few minutes until the onion is translucent, reducing the heat if necessary so the onion doesn't burn. Add the garlic part way through.
- Once the onion and pepper are softened, add the rice and cook a couple minutes, stirring so it is well coated with the oil. Add the wine and use it to deglaze the pan (scrape away all the tastiness from the bottom of the pan!). Add the squid ink, tomato puree and stock and stir to mix through. Bring to a simmer and reduce the heat slightly. Leave to simmer for around 15min or more until the liquid has been absorbed and the rice is cooked.
- Serve with wedges of lemon and, if you have it, aioli.
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
See all the other paella ideas:
- Chicken, Sausage and Shrimp Paella from Cookaholic Wife
- Easy Mixed Paella from Food Lust People Love
- Paella Bogavante from Palatable Pastime
Abbe says
Wherever did you find squid ink and that gorgeous squid? What a treasure this is! I bet it was devoured in no time!
Caroline's Cooking says
Thanks, actually my local fish shop had squid ink - it wasn't obviously there, but I asked and they had it frozen, so you may find it's easier to source than you might think. But also I live near the coast, so know I am very lucky in what we have available. It was indeed eaten quickly!
ally says
Look at this glorious skillet of love! Living on the coast, I'm so lucky to have fresh seafood, and this is a must do recipe for me! Thank you, luv!
Caroline's Cooking says
Thanks Ally, I am not sure I could live too far from the coast for long, I do love seafood, so am with you there! Hope you enjoy this dish as much as we did.
Doreen Simpson says
Such a gorgeous colourful dish, I just adore Paella ♥
Caroline's Cooking says
Thanks Doreen, it's so good!
Lynn Elliott Vining says
I have never cooked black rice before! This dish is gorgeous! I love, love, love shrimp and all seafood!
Caroline's Cooking says
Thanks Lynn, it's actually black from the squid ink rather than the rice itself, but in any event it is truly delicious. We're big seafood fans too.
Sue Lau says
I am glad you added the squid along with the shrimp. It's perfect for this. And for those who haven't eaten squid, it is very mild flavored, picking up the taste of the dish. Nothing scary at all. And you can buy it already cleaned so no worries there.
Thanks for participating Caroline! 😀
Caroline and I are in many social blogging groups together including FoodieExtravaganza and FrishFridayFoodies and bump into each other often! Fish Friday is on the 17th and you will see us both posting seafood once again! 😉
~s
Caroline's Cooking says
Thanks Sue, and for the additional comments on things I may have missed 😉