Arroz Negro (Spanish Black Rice with Squid Ink)

Black rice cooked with squid ink and seafood.

Ingredients (Serves 4)

• 300 g short-grain rice (Bomba or Calasparra)

• 400 g squid or cuttlefish, cleaned and cut into rings

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 1 ripe tomato, grated or chopped

• 1 liter fish or seafood stock

• 2–3 sachets or 2 tbsp squid ink

• 3 tbsp olive oil

• Salt, to taste

• Lemon wedges, for serving

• Optional: chopped parsley for garnish

Preparation

1. Prepare the sofrito:

   • Heat olive oil in a wide pan.

   • Sauté onion and garlic until soft.

   • Add tomato and cook until reduced.

2. Cook squid:

   • Add squid rings and sauté 3–4 minutes until slightly firm.

3. Add rice and ink:

   • Stir in rice and squid ink until evenly coated with the sofrito.

4. Add stock and cook:

   • Pour in seafood stock, season with salt.

   • Simmer gently for 18–20 minutes until rice is tender and liquid mostly absorbed.

   • Do not stir frequently to maintain texture.

5. Serve:

   • Remove from heat, let rest 2–3 minutes.

   • Serve with lemon wedges and optional parsley garnish.

Serving Suggestions

• Serve as a main course with a fresh salad or sautéed vegetables.

• Pair with dry white wine or rosé.

Cooking Tips

• Use short-grain rice for perfect absorption of flavor.

• Adjust squid ink quantity for desired color and intensity.

• Avoid overcooking squid to prevent it from becoming rubbery.