Arroz Negro
Paella rice toasted in a squid-ink-and-tomato sofrito until it turns fully black, cooked undisturbed until a toasted socarrat forms at the bottom, then finished tableside with a dollop of allioli stirred into pale streaks against the dark rice. Saffron, standard in seafood paella, is omitted here since it would be masked by the ink's briny, umami-heavy flavor, making this a genuinely distinct dish rather than a colored variant of ordinary paella.
Seafood
⚠ Contains: Shellfish, Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 350g bomba or Calasparra rice
- 300g cuttlefish or squid, cleaned and sliced, ink sacs reserved (or 8-10g store-bought squid ink)
- 200g shrimp or prawns
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tomato, grated
- 1 liter fish or shellfish stock, hot
- Olive oil
- Salt, to taste
- Allioli, for serving
Steps
- Heat olive oil in a paella pan, sear the shrimp briefly, then remove and reserve.
- Saute the squid or cuttlefish pieces until lightly golden, then add the onion and cook until soft.
- Add the garlic and grated tomato, and cook until the sofrito thickens and darkens, about 10 minutes.
- Stir in the squid ink, mixing thoroughly into the sofrito.
- Add the rice, stirring to coat evenly in the ink-sofrito mixture, and toast briefly for 1-2 minutes.
- Pour in the hot stock, spread the rice evenly across the pan, and do not stir again.
- Simmer uncovered on medium-high heat for 16-18 minutes until the liquid is absorbed and the rice is tender with a slightly toasted bottom.
- Arrange the reserved shrimp on top in the last few minutes to warm through.
- Rest 5 minutes off heat, and serve with a dollop of allioli on top or on the side.