Can I make this black rice without squid ink?

Yes, absolutely no stress! If you can't find squid ink, you can safely omit the sachet. The success of your dish depends on a high-quality fish stock anyway.

Which rice is best to use for Arroz Negro?

For the best results, use a real paella rice, such as Bomba or Calasparra. These grains have the unique property of absorbing a huge amount of flavorful fish stock and aromas without losing their firm bite.

Why shouldn't I stir the rice at the end anymore?

By not stirring after adding the broth at the very end, you give the rice a chance to cook evenly. If you're lucky, you might even get a delicious, slightly crispy crust at the bottom of the pan (the famous Spanish socarrat). True magic!

How do I prevent squid from becoming tough or rubbery?

Fresh squid needs very little heat. In this recipe, we only add the diced calamari to the top of the rice for the last 2 minutes. This way, the squid steams gently and remains wonderfully tender and juicy!

Black rice with squid

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35min

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Next Level

Want to blow your guests away with an absolute showstopper? This black rice with squid – also known as the Spanish classic Arroz Negro – is the ultimate 'next level' recipe. Think perfectly cooked paella rice, rich fish broth, a hint of precious saffron, and succulent calamari, deep black in colour from real squid ink. With this authentic black paella recipe, you bring pure holiday vibes into your home. And the best part? We just put the pan right in the middle of the table.

Craving more? This paella recipe is also absolutely amazing!

Ingredients

What do you need?

Quantity: 4P

6 tablespoons olive oil
3 cloves of garlic, finely chopped
1 onion, finely chopped
2 large, firm tomatoes
200 g baby squid, cut into 1 cm cubes
1 teaspoon saffron threads
1 liter quality fish stock
pepper and salt
2 packets of squid ink
400 g paella rice
1 lemon

Preparation method

How do you make this?

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Grate the tomatoes into a bowl, keeping the pulp and juice, discard the skin.

Add oil to your largest pan and place it on the heat. Add the onion and garlic. Let them color slightly. Add the rice and let it fry briefly.

Deglaze with the tomato pulp and let it cook for a moment. Add stock and let it simmer for 10 minutes, stirring regularly. Lower the heat and let it simmer very gently for another 10 minutes. Do not stir anymore.

Place the squid on top and let it simmer for another 2 minutes. Again, do not stir anymore.

Turn off the heat and let it rest for 5 minutes. Prepare spoons in advance. Yes! Everyone at the table eats from the same pan. So love this!

Tips

You can also prepare this without the squid ink. The most important thing is that you have top fish broth from your fishmonger. The rest is a piece of cake.
Serve with lemon segments for a fresh touch