Arroz negro

Name: Authentic Arroz negro Recipe
Prep time: 20 min
Cook time: 30 min
Yield: 4
Cuisine: Spain
Ingredients: 5 cups Bomba rice (300g); 1 lb cuttlefish or squid, cleaned and chopped (450g); 4 cups fish or seafood stock (1 liter); 2 sachets cuttlefish ink (approx. 8g total); 1/4 cup extra virgin olive oil (60ml); 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 large ripe tomato, grated (skin discarded); 1 teaspoon sweet paprika (pimentón dulce); 1 pinch saffron threads (optional); Salt to taste; Fresh parsley for garnish; Allioli for serving (optional)

Arroz negro 🇪🇸 Spain

A Valencian and Catalan dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella.

rice cuttlefish or squid

Made with

Rice cuttlefish or squid olive oil garlic

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