Spanish Cuisine
Arroz negro-lite with Squid
Impressive and deep in flavor, black rice (Arroz negro) is the hallmark of coastal Spain, turning an ordinary lunch into a restaurant-worthy event. In this simplified homemade version, we preserve all the magic of squid ink, which dyes the rice a dramatic charcoal color and imparts a rich, iodine-oceanic depth of flavor. Juicy squid rings perfectly complement this base, while a light aroma of garlic and smoked paprika makes the dish incredibly appetizing. It is a stylish, modern rice position that is cooked without extra complications, yet makes an indelible impression on guests every time with its profound taste and contrasting appearance.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Medium
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 380 kcal
- Protein
- 18 g
- Fat
- 14 g
- Carbs
- 45 g
- Fiber
- 2 g
Step by step
Method
- 01
Cut the squid into neat rings
Cut the squid into neat rings. In a wide skillet with olive oil, quickly sear them over high heat until they acquire a light golden tint (literally 1-2 minutes) so they remain tender, then set aside.
- 02
In the same skillet, sauté finely chopped onion and garlic un…
In the same skillet, sauté finely chopped onion and garlic until soft. Add crushed tomatoes and smoked paprika, heating the sauce for 3-4 minutes until it thickens and becomes fragrant.
- 03
Add the rice and sauté with the vegetables for 2 minutes so e…
Add the rice and sauté with the vegetables for 2 minutes so every grain is coated with oil and flavor. Pour in the fish broth, in which the squid ink has been pre-dissolved.
- 04
Spread the rice in an even layer, return the squid to the ski…
Spread the rice in an even layer, return the squid to the skillet, and cook over medium heat for about 18-20 minutes without stirring, until the liquid is fully absorbed and the rice is tender.
- 05
Remove the skillet from the heat, cover with a lid or towel,…
Remove the skillet from the heat, cover with a lid or towel, and let the rice rest for 5 minutes before serving. This allows the moisture to distribute, creating an ideal texture.
Dishday
Useful advice
Cooking tip
Squid ink is extremely concentrated in flavor, so add it to the broth gradually, focusing on the desired color intensity and the level of marine accent. The rice for this dish must be short-grain to absorb maximum flavor while remaining 'al dente'.
How to serve
Arroz negro is traditionally served with thick homemade aioli — it not only adds creaminess but also creates a stunning color contrast against the black rice. Apply the aioli in neat drops or stripes just before serving.
How to store
The finished dish can be stored in the refrigerator for up to 2 days. When reheating in a skillet, add a couple of spoonfuls of fish broth to refresh the flavor and restore the perfect consistency to the rice.
Note
For the light version, we use only squid rings, but you can supplement the base with other seafood like shrimp or mussels for a more festive meal.
