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Arroz Negro
Dramatic black rice stained with squid ink, loaded with tender squid and shrimp. It looks wild and tastes like the ocean at its best.
The whole recipe in 60 seconds
Arroz Negro, in 5 ideas
- Squid ink sachets from the seafood counter are the easiest source, one sachet per two servings.
- Keep the stock hot the whole time so the rice cooks evenly.
- Arborio works fine if bomba rice is hard to find.
- The ink stains everything, wear an apron and use a dark cutting board.
- Alioli is the classic partner, the creamy garlic cuts through the briny rice.
What you need
Ingredients
- 300g short grain rice (bomba or arborio)
- 8g squid ink (about 2 sachets)
- 300g squid, cleaned and cut in rings
- 12 shrimp, peeled
- 1 liter fish stock, kept hot
- 1 onion, diced
- 4 garlic cloves, minced
- 2 tomatoes, grated
- 1 tsp sweet paprika
- 100ml olive oil
- 1 lemon, in wedges
- Fresh parsley
How to make it
Directions
- Heat olive oil in a wide pan and soften the onion, then add garlic, grated tomato and paprika. Cook into a thick sofrito, about 8 minutes.
- Stir in the rice to coat every grain, then pour in half the hot stock with the squid ink dissolved in it.
- Simmer gently 10 minutes, then add the remaining stock and the squid rings.
- Cook 10 more minutes, then lay the shrimp on top and cook 5 minutes until the rice is tender and the liquid absorbed.
- Rest 5 minutes, garnish with parsley and lemon wedges, and serve with alioli.
Money saver. Squid ink sachets are cheapest at Asian or Latin markets, often half the price of the seafood counter.