🇪🇸 Spain · Food
Arroz Negro (Black Rice)
By eatmundo · July 7, 2026
Arroz Negro, or 'Black Rice', is a visually striking and intensely savory dish from the Spanish coast, particularly beloved in Valencia and Catalonia. It features succulent squid and rice, all infused with the deep, briny flavor and stunning black color of squid ink.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by preparing your squid: clean them thoroughly, separating the bodies and tentacles. Cut the bodies into rings and the tentacles into manageable pieces. Set aside, ready for cooking.
- 2
Heat 3 tablespoons of olive oil in a wide, flat paella pan or a large skillet over medium heat. Sauté the finely chopped onion and diced red bell pepper for about 8-10 minutes until softened and translucent, stirring occasionally.
- 3
Add the minced garlic and grated tomato to the pan. Cook for another 3-4 minutes, stirring constantly, until the raw tomato smell dissipates and the mixture forms a rich 'sofrito'. Be careful not to burn the garlic.
- 4
Stir in the cleaned squid pieces and cook for 5-7 minutes until they are opaque and slightly firm. Next, add the short-grain rice, stirring for 2 minutes to toast the grains lightly and coat them in the flavorful sofrito.
- 5
Dissolve the 2 sachets of squid ink in a small amount of the hot fish broth, then pour this into the pan along with the remaining 700ml of hot broth. Season with salt to taste. Bring to a gentle boil, then reduce heat to medium-low.
- 6
Simmer uncovered for about 15-18 minutes without stirring, allowing the rice to absorb the liquid evenly. You'll notice the rice turning a beautiful, uniform black. A slight crust, or 'socarrat', should form at the bottom.
- 7
Once the liquid is mostly absorbed and the rice is tender with a slight al dente bite, remove the pan from the heat. Cover loosely with foil or a clean kitchen towel and let it rest for 5 minutes. This allows the flavors to meld and the rice to finish cooking perfectly.
- 8
Serve the Arroz Negro directly from the pan, garnished optionally with a dollop of aioli or a lemon wedge. Each spoonful promises a delightful burst of oceanic flavors and a truly unique dining experience.
Frequently Asked Questions
What type of rice should I use for Arroz Negro?+
For an authentic Arroz Negro, use a short-grain Spanish rice like Bomba or Calasparra, as these varieties absorb liquid and flavor exceptionally well while maintaining their shape.
Where can I find squid ink, and can I substitute it?+
Squid ink is usually sold in small sachets or jars at specialty seafood markets or online. There's no true substitute for its unique flavor and color, but if unavailable, you could make a 'black paella' with activated charcoal (for color) and a rich seafood stock, though the flavor profile will differ.
How do I prevent the rice from getting mushy?+
Avoid stirring the rice once the broth is added, as this releases starch and can lead to a mushy texture. Keep the heat consistent and trust the process of absorption for perfectly cooked grains.
Can I add other seafood to Arroz Negro?+
Absolutely! While traditionally squid-based, you can enhance Arroz Negro with prawns, mussels, or clams, adding them during the last 5-7 minutes of cooking to ensure they cook through without becoming overdone.
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