Black Rice Recipe (Arroz Negro)

Gustavo from the restaurant La Pepica Valencia shares his Receta Arroz Negro (black rice paella recipe), which you can easily recreate at home!

Spanish cuisine is known for its rich flavors and diverse range of dishes. One such culinary masterpiece is Spanish Arroz Negro, a delectable rice dish infused with the savory flavors of squid ink.

In this article, we will explore the origins of Spanish Arroz Negro, discover the key ingredients needed, delve into the cooking techniques required, and explore variations and serving suggestions.

So, get ready to embark on a gastronomic journey filled with the taste and aroma of Spanish Arroz Negro.

What is Arroz Negro?

Spanish Arroz Negro, also known as Black Rice, is a traditional Spanish dish hailing from the coastal regions of Valencia and Catalonia.

This iconic dish showcases the vibrant colors of the Mediterranean, combining rice, squid, and squid ink to create a visually striking and delicious meal.

The squid ink infuses the rice with a deep black color, giving the dish its unique name and distinct appearance.

The Origins of Spanish Arroz Negro

The origins of Spanish Arroz Negro can be traced back to the coastal communities of Valencia and Catalonia in Spain.

These regions have a rich culinary heritage, heavily influenced by the bounty of the Mediterranean Sea.

The local fishermen, who relied on the sea for their livelihood, discovered a unique way to preserve their catch using squid ink.

Historically, squid ink was used as a natural preservative to prevent the decay of seafood.

It was mixed with rice to create a dish that preserved the seafood and enhanced its flavor. Over time, this culinary tradition evolved into what we now know as Spanish Arroz Negro.

The use of squid ink gives the dish its distinct black color and imparts a rich, savory flavor to the rice.

Spanish Arroz Negro has become a beloved part of Spanish cuisine, representing the coastal heritage and the vibrant flavors of the Mediterranean.

Today, it is enjoyed by locals and tourists alike, showcasing the culinary creativity and ingenuity of the Spanish people.

Ingredients Required for Spanish Arroz Negro

To recreate the authentic flavors of Spanish Arroz Negro, you will need the following ingredients:

• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of sweet paprika
• 2 tablespoons of crushed or natural tomato
• 1 soup spoon or 1 sachet of Squid ink
• Rice: 100 gr. per person (200 gr.)
• Fish stock: 1/2 liter
• ! For the sauce
• Squid
• Cleaned shrimp tail
• Various pieces of fish (to taste)
• Cuttlefish pieces

Cooking Techniques for Spanish Arroz Negro

To create the perfect Spanish Arroz Negro, follow these step-by-step cooking techniques:

Preparing the Rice

Rinse the rice under cold water until the water runs clear. This step helps remove excess starch and ensures the rice cooks evenly. Set the rice aside to drain.

Sautéing the Squid and Onion

Heat the olive oil over medium heat in a large or paella pan.

Add the onions, garlic, and red bell pepper, and sauté until they become translucent. Add the squid rings and cook them for a few minutes until they turn opaque.

Cooking the Rice

Add the grated tomato, sweet paprika, and saffron threads to the pan, stirring them into the squid and onion mixture.

Then, add the rice and stir it until it is well coated with the flavors. Pour in the white wine and allow it to simmer until it evaporates.

Final Touches

Gradually add the fish or vegetable broth to the pan, stirring gently to distribute the ingredients evenly.

Reduce the heat to low and let the rice simmer for about 15-20 minutes, or until the rice is tender and has absorbed the liquid. Season with salt and pepper to taste.

Serving and Pairing Spanish Arroz Negro

Spanish Arroz Negro is best served hot, straight from the pan, garnished with fresh parsley.

Traditionally, it is accompanied by a side of aioli, garlic, and olive oil mayonnaise, which perfectly complements the dish’s flavors.

A squeeze of lemon juice over the rice adds a refreshing touch.

Pair this exquisite dish with a crisp white wine, such as a Spanish Albariño or a French.

What is the difference between Arroz Negro and Paella?

Arroz Negro and Paella are both popular Spanish rice dishes, but they have distinct differences that set them apart.

Arroz Negro, also known as Black Rice, is a traditional Spanish dish primarily made with rice, squid, and squid ink.

The squid ink gives the dish its characteristic black color and imparts a rich seafood flavor.

Arroz Negro is typically cooked in a paella pan or a large skillet, and it is known for its intense flavors and striking presentation. The dish is often garnished with fresh parsley and served with a side of aioli.

On the other hand, Paella is a rice dish that originated in the Valencia region of Spain. It is a versatile dish that can be made with various ingredients, but the traditional version includes rice, saffron, chicken, rabbit, green beans, and snails.

Paella is typically cooked in a wide, shallow pan called a paellera, allowing for even heat distribution and developing a crispy rice layer called “socarrat.”

Paella is a symbol of Spanish cuisine and is often enjoyed during festive occasions and gatherings.

In summary, the main difference between Arroz Negro and Paella lies in their key ingredients and flavors.

Arroz Negro showcases the flavors of squid and squid ink, resulting in a rich and savory black rice dish.

Paella, on the other hand, is a more diverse rice dish that incorporates a variety of ingredients, typically including meat, vegetables, and saffron, resulting in a vibrant and flavorful rice-based meal.

Do you really need a paella pan?

It is absolutely understandable if you do not have a paella pan at home. When cooking Arroz Negro, you can use a wide frying pan instead.

What is so special about a paella pan, anyway? The pan encourages uniform heating and gives way to a well-loved part of paella known as the socarrat. Furthermore, this pan does not come with a lid because you need all the liquid from the dish to evaporate as the rice gets cooked.

Check out our step-by-step guide below to cook this lovely Spanish dish in your kitchen.

Arroz Negro Recipe

1. Heat a paella pan or a wide frying pan. Place some olive oil. Over medium heat, fry the fish, the cuttlefish, the shrimp tails, and the squid.

2. Carefully add some paprika to the dish. Make sure to do it slowly and not burn while stirring the seafood mix.

3. Add in the tomatoes. Continue sautéing. 

4. Add in the rice. Give all the ingredients a good mix, and make sure the rice is well-coated with the seafood, tomatoes, and spices.

5. Add the broth and then, followed by the squid ink. Set your pan over medium-high heat for about 20 minutes. Check now and then if most of the liquid has evaporated and the rice is well-cooked. 

6. Once done, turn off the heat and let it stand for a while. Garnish and serve your Arroz Negro directly from the paella pan.

Continue to Content

Yield: 2

Arroz Negro Recipe

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Ingredients

• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of sweet paprika
• 2 tablespoons of crushed or natural tomato
• 1 soup spoon or 1 sachet of Squid ink
• Rice: 100 gr. per person (200 gr.)
• Fish stock: 1/2 liter

For the sauce

• Squid
• Cleaned shrimp tail
• Various pieces of fish (to taste)
• Cuttlefish pieces

Instructions

1. Fry the fish, the cuttlefish, the shrimp tails, and the squid with the oil.
2. Add the paprika carefully so that it does not burn while stirring, then add the tomato and sauté.
3. Then add the rice and sauté everything.
4. Add the broth and then the squid ink.
5. Fire medium-high for approximately 20 minutes and watch when it starts to dry until the rice is ready.
6. Let stand a few minutes and ready.
7. Enjoy

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 587Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 230mgSodium: 940mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 90g

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate.

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La Pepica Valencia

Since 1898, La Pepica Restaurant has been on the beachfront on the Paseo Marítimo de Valencia.

The restaurant has a large main room with a capacity for more than 450 diners, where you can celebrate all kinds of events: weddings, communions, baptisms, business meals, and family meals … with direct access to the beach of Valencia and the Mediterranean Sea.

The restaurant also has a private room to hold events and all kinds of celebrations in privacy. However, the area their clients like the most is their large terrace on the Malvarrosa beachfront, where you can enjoy their paella while watching the Mediterranean Sea.

The traditional Valencian decoration makes La Pepica a safe bet when choosing where to eat well in Valencia. Historical place, illustrious visits, and traditional rice, paellas, and Valencian cuisine recipes.

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