Arroz Negro (Black Rice)

Arroz negro

Originally hailing from the Valencia and Catalonia regions of Spain, arroz negro is a striking dish similar to paella. The name is merely descriptive, and means “black rice,” but while some varieties of rice do have an inherent purple-black hue, this dish is made with white rice that is dyed black with squid ink. More than providing a distinct color, the squid ink gives the dish a pungent, briny flavor. Arroz negro is best served with a slice of lemon and a side of garlic aioli. Recipe Servings: Serves 4–6

Prep Time

20 minutes
+ 5 minutes resting

Cook Time

50 minutes

Total Time

1 hour 15 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

3 Tbsp (45 ml) olive oil
3 cloves garlic
2 medium onions
1 medium squid
2 red or green peppers
2 Tbsp (30 ml) squid ink
32 oz (1 l) fish stock, vegetable stock, or water
1 1/4 cups (240 g) paella rice
4 oz (120 ml) dry white wine
Chopped parsley to garnish

Directions

Cut the squid tube into rings and chop the tentacles.
Peel and chop the garlic and onions. Dice the peppers as well.
In a wide-bottomed pan, heat the olive oil and sauté the onions and garlic until transparent.
Add the squid, peppers, and a pinch of salt. Cook low and slow for about 20 minutes, stirring occasionally, until the peppers and squid are tender.
While waiting for the vegetables and squid to cook, heat the fish stock in a small pot.
In a small bowl, combine the white wine with the squid ink.
When fish and peppers are finished, add the uncooked rice to the mixture and stir to combine.
Strain the wine and ink mixture into the rice, fish, and vegetables.
Slowly pour in the hot fish stock. Cook the rice slowly, stirring occasionally. After about 20 minutes, when the rice is al dente, remove the pan from the heat and let the arroz negro rest for 5 minutes.
Garnish with parsley and serve warm.