Arroz negro | Black rice


Hi cocinero! Hope you are ready to smash it with the next recipe I’m about to present you: arroz negro (black rice). It is a very traditional recipe in the Spanish Mediterranean coast, and its main characteristic is its black color. It is a dry rice (similar to paella) made with squid and its ink. You can add prawns or mussels to it, but I decided to show you the real traditional one today.

Hope you give it a go. I’m sure you’ll like it! See you next week cocinero❤

Serves: 2

Difficulty: I can light the stove



250 g round grain rice or calasparra rice

800 g squid

500 ml fish broth

12 g squid ink

2 tomatoes

1 garlic clove

1 teaspoon of sweet paprika



Grate the tomatoes, clean the squid and cut it into smaller pieces.

Heat up the fish broth and mix it with the squid ink.

Put extra virgin olive oil in a pan and start cooking the squid at high heat.

Once the squid is golden add the minced garlic and paprika. Mix well.

Don’t let the garlic go too brown. Add the grated tomatoes.

Add the rice and let it cook in the “sofrito” for a couple of minutes.

Add the broth and cook for 20 minutes at medium-low heat. Use the lid of your pan or tin foil to cover it if you think your rice is running low in broth.

And your black rice is ready! Enjoy cocinero.

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