-
View
Arroz Negro, or black paella, is a captivating dish that brings together the flavours of the sea in a strikingly dark presentation. Known for its unique colour and bold taste, this Spanish delicacy hails from the coastal regions of Valencia and Catalonia.
The dish is infused with squid ink, giving it its signature black hue and a taste that reflects the deep, briny notes of the ocean. Arroz Negro is more than just a meal, it’s a culinary experience that immerses you in the flavours and traditions of Spain’s vibrant coastal culture.
What Is Arroz Negro?
Arroz Negro is a Spanish rice dish, similar to traditional paella, but it stands out for its dark, almost midnight-black colour, which comes from squid or cuttlefish ink.
Often cooked in a wide, shallow pan, the rice is infused with seafood stock and mixed with a variety of fresh ingredients like squid, cuttlefish, and prawns.
Garlic, onions, and green peppers create a flavourful base, while the squid ink adds a unique, deep umami flavour and a hint of natural salinity.
Served directly from the pan, Arroz Negro is usually accompanied by a drizzle of alioli, a rich garlic mayonnaise that adds a creamy, slightly tangy contrast to the savoury dish.
Its presentation is simple yet impressive, with the inky black rice against the white of the alioli making for an intriguing visual and a memorable tasting experience.
For anyone seeking an authentic taste of the Mediterranean, Arroz Negro delivers both in flavour and character.
Ingredients and Taste
The key to Arroz Negro’s flavour lies in the freshness of its ingredients and the careful balance of spices. Squid or cuttlefish, seafood stock, and squid ink provide the foundational flavours, bringing a distinctive briny depth that captures the essence of the ocean.
Rice, typically a short-grain variety like bomba or Calasparra, is used for its ability to absorb both flavour and colour, resulting in a dish that’s rich and satisfying.
The dish is flavoured with garlic, onions, and green peppers, which lend a subtle sweetness that balances the savoury taste of the seafood. A touch of smoked paprika is often added to enhance the depth of flavour, while a sprinkle of parsley on top brightens the dish.
The squid ink provides not only colour but also a unique earthy, mineral taste, giving the rice a depth that is hard to find in other rice dishes.
The creamy alioli is the perfect finishing touch, adding a smooth, garlicky element that complements the rich, briny flavours of the Arroz Negro.
A Taste of History
The origins of Arroz Negro can be traced back to the coastal regions of Valencia and Catalonia, where seafood plays a central role in local cuisine. Fishermen would make the dish using their daily catch, incorporating ingredients like squid and cuttlefish that were both abundant and flavourful.
The addition of squid ink, a natural by-product of these ingredients, was an innovative way to intensify the flavour and colour, creating a dish that reflected both resourcefulness and culinary creativity.
Over time, Arroz Negro became a celebrated dish throughout Spain, particularly in seaside towns where it is a staple in many local restaurants. The dish’s popularity has spread far beyond its regional roots, with variations appearing on menus across the country.
Despite its growth in popularity, Arroz Negro has retained its humble origins and connection to the sea, embodying the flavours and traditions of Spain’s coastal life.
Arroz Negro (Black Paella) Recipe
Serves: 4 people
Ingredients:
- 1 ½ cups (300g) Bomba or short-grain rice
- 500g squid, cleaned and cut into rings
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large tomato, grated
- 4 cups (1 litre) fish stock
- 2-3 packets squid ink (about 6-9g)
- ½ cup dry white wine
- 1 tsp smoked paprika
- Salt and pepper to taste
- 4 tbsp olive oil
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Directions
Begin by heating the fish stock in a saucepan over low heat. Add the squid ink to the stock, stirring until it dissolves and the stock turns a deep black. Keep it warm as you prepare the paella base.
In a paella pan or large, shallow skillet, heat 2 tablespoons of olive oil over medium heat. Add the squid rings and sauté for 2-3 minutes until they’re opaque and lightly golden. Remove the squid from the pan and set it aside to prevent overcooking.
Add the remaining olive oil to the pan, followed by the chopped onion. Sauté for about 5 minutes until the onion is soft and translucent. This process allows the onion’s natural sweetness to develop, creating a flavourful base.
Add the minced garlic and grated tomato to the pan. Cook for another 3-4 minutes until the mixture thickens slightly, forming a sofrito, a key component in traditional Spanish dishes.
Sprinkle in the smoked paprika and stir for about 30 seconds to release its smoky aroma. Pour in the white wine, allowing it to simmer until it reduces by half, which will help concentrate the flavours.
Add the rice to the pan, stirring to coat each grain in the sofrito and oil mixture. This step helps the rice absorb the rich flavors, giving the dish its depth and character.
Slowly pour in the warmed squid ink-infused fish stock, ensuring the liquid evenly covers the rice. Season with salt and pepper, then return the squid to the pan, spreading it across the top. Reduce the heat to low, and let the rice cook undisturbed for about 20-25 minutes until the liquid is absorbed. Avoid stirring to allow the socarrat (crusty bottom) to form.
Once the rice is tender and the liquid has been absorbed, remove the pan from the heat. Cover the pan with a cloth and let it rest for 5 minutes. Garnish with freshly chopped parsley and serve with lemon wedges to enhance the flavors with a bright, citrusy finish.
Leave a Review