📝 About This Recipe
Transport your senses to the shores of the Costa Brava with this dramatic, obsidian-hued masterpiece. Arroz Negro is a quintessential Spanish seaside dish, drawing its deep, briny complexity and striking color from authentic squid ink. Perfectly toasted Bomba rice absorbs a rich seafood fumet, resulting in a savory depth of flavor that is beautifully contrasted by tender rings of squid and a bright, creamy dollop of homemade alioli.
🥗 Ingredients
The Seafood and Base
- 1 lb Squid (Calamari) (cleaned, bodies cut into rings, tentacles kept whole)
- 2 cups Bomba or Calasparra Rice (Spanish short-grain rice is essential for texture)
- 4 packets Squid Ink (approx. 4 grams each; available at specialty markets)
- 4 tablespoons Extra Virgin Olive Oil (high quality Spanish oil preferred)
The Sofrito and Liquid
- 5 cups Seafood Stock (Fumet) (kept hot in a separate saucepan)
- 1 medium Yellow Onion (very finely diced)
- 1/2 Green Bell Pepper (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1/2 cup Tomato Purée (freshly grated tomato is best)
- 1 teaspoon Smoked Paprika (Pimentón) (sweet variety)
- 1/2 cup Dry White Wine (such as Albariño or Pinot Grigio)
Garnish and Alioli
- 1/2 cup Mayonnaise (or make from scratch with oil and egg yolk)
- 1 clove Garlic (pounded into a paste)
- 1 tablespoon Lemon Juice (plus wedges for serving)
- 2 tablespoons Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
In a small saucepan, bring the seafood stock to a gentle simmer. Once warm, whisk in the squid ink until fully dissolved. Keep this 'black gold' warm on low heat.
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2
Place a large paella pan (13-15 inches) or a very wide, shallow skillet over medium-high heat with 2 tablespoons of olive oil.
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3
Pat the squid completely dry with paper towels. Sear the squid rings and tentacles in the hot pan for 2 minutes until just opaque. Remove the squid and set aside; do not overcook at this stage.
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4
Reduce heat to medium. Add the remaining 2 tablespoons of oil. Sauté the onion and green pepper for 6-8 minutes until soft and translucent, but not browned.
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5
Stir in the minced garlic and smoked paprika. Cook for 1 minute until fragrant, being careful not to burn the paprika.
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6
Add the tomato purée. Cook for 5 minutes, stirring frequently, until the mixture darkens and thickens into a jam-like consistency (the sofrito).
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7
Add the Bomba rice to the pan. Stir for 2 minutes to toast the grains, ensuring every pearl of rice is coated in the flavorful sofrito oil.
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8
Pour in the white wine and scrape the bottom of the pan to deglaze. Let the wine simmer until it has almost completely evaporated.
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9
Pour in 4.5 cups of the hot ink-infused seafood stock. Stir once to distribute the rice evenly across the pan. From this point forward, do not stir the rice again!
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10
Simmer vigorously on medium-high for 10 minutes. Adjust the heat if necessary to ensure an even bubble across the whole pan.
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11
Reduce heat to low. Nestle the seared squid back into the top of the rice. Cook for another 8-10 minutes until the liquid is absorbed and the rice is tender but firm (al dente).
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12
Listen for a faint crackling sound. This indicates the 'socarrat' (the prized caramelized rice crust) is forming on the bottom. Smell for a toasted—not burnt—aroma.
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13
Turn off the heat. Cover the pan with a clean kitchen towel or foil and let it rest for 5 minutes. This allows the moisture to redistribute perfectly.
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14
While resting, whisk together the mayonnaise, garlic paste, and 1 tablespoon of lemon juice to create a quick alioli.
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15
Garnish with fresh parsley and lemon wedges. Serve directly from the pan with a generous dollop of alioli on each plate.
💡 Chef's Tips
Always use short-grain Spanish rice like Bomba; long-grain rice will be too dry and won't absorb the flavors correctly. Never stir the rice after the initial distribution; stirring releases starch and makes the dish mushy rather than distinct. If the rice is still too firm but the liquid is gone, add the remaining 1/2 cup of stock and cook for 2 more minutes. Use a wide pan to maximize surface area; this is the secret to achieving the perfect texture and the crunchy socarrat bottom. Quality squid ink matters—look for jars or packets from Spain or Italy rather than artificial food coloring.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Spanish Albariño or a dry Rosé to cut through the richness. Serve with a simple side salad of mixed greens and a light sherry vinaigrette. Provide extra lemon wedges on the side; the acidity is crucial to balancing the briny ink. Traditional tapas like Padrón peppers or Pan con Tomate make excellent starters for this meal.