Entree: Spain – Valencia – Arròs Negre (Rice cooked black with squid ink and seafood resulting in a savory, briny paella-like dish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 5 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 lb (450 g) squid, cleaned and cut into rings, tentacles reserved
- 8 large shrimp, approx. 8 oz (225 g), peeled and deveined (tails optional)
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 4 cloves garlic, minced, approx. 12 g
- 1/2 cup (120 g) crushed tomatoes
- 2 cups (400 g) short-grain rice (Bomba or Arborio)
- 6 cups (1.4 L) fish stock or shellfish stock, hot
- 3 tbsp (45 ml) squid ink (or 3 sachets), stirred into 1/2 cup (120 ml) warm stock
- 1/2 cup (120 ml) dry white wine
- 1 tsp (2 g) smoked paprika
- 1 tsp (5 g) salt, or to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 g) chopped fresh parsley
- Lemon wedges for serving
- Optional: 1 pinch saffron threads soaked in 1 tbsp (15 ml) warm stock

Instructions

1. Heat the olive oil in a wide paella pan or large skillet over medium-high heat. Add the squid rings and tentacles and sear 1–2 minutes until just opaque; remove and set aside.
2. Add the onion to the pan and sauté 5–7 minutes until softened. Stir in the garlic and smoked paprika and cook 1 minute until fragrant.
3. Add the crushed tomatoes and cook down 3–4 minutes to concentrate flavor. Pour in the white wine and simmer 2 minutes to reduce slightly.
4. Stir in the rice to coat grains with the sofrito, cooking 1–2 minutes. Add the hot fish stock and the squid-ink mixture (and saffron if using), gently stirring once to distribute the ink evenly.
5. Bring to a simmer and cook uncovered, without stirring, for about 15 minutes. After 10 minutes, add the reserved squid and shrimp arranged evenly over the rice.
6. Continue simmering until the rice is tender and has absorbed most of the liquid, about 5 more minutes (total rice time ~18–20 minutes). If necessary, add small splashes of hot stock and continue until done.
7. Remove from heat, cover loosely with foil or a clean towel, and rest 5 minutes. Season with additional salt and pepper if needed.
8. Sprinkle with chopped parsley, serve with lemon wedges, and transfer to plates or eat directly from the pan.