Arroz Negro

Name: Arroz Negro
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1/4 cup extra virgin olive oil; 1 lb squid, chopped; 1 small yellow onion, finely diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 1 tsp sweet Spanish paprika; 2 cups Bomba rice; 2 tsp squid ink; 4 cups fish stock, warmed

A traditional Spanish seafood rice dish colored and flavored with squid ink, tender squid, and rich seafood stock.

45 minMediumServes 4420 cal/serving

SpanishDinnerStovetopPescatarianHigh ProteinDairy-FreeGluten-FreeNut-FreeEgg-FreeSoy-FreeAlcohol-FreeCorn-Free

Ingredients

1/4 cup extra virgin olive oil
1 lb squid, chopped
1 small yellow onion, finely diced
4 garlic cloves, minced
2 tbsp tomato paste
1 tsp sweet Spanish paprika
2 cups Bomba rice
2 tsp squid ink
4 cups fish stock, warmed

Instructions

1

Heat 1/4 cup extra virgin olive oil in a wide pan or paella pan over medium heat.
2

Add 1 lb chopped squid and cook for 3 minutes until lightly browned, then transfer to a plate.
3

In the same pan, add 1 small finely diced yellow onion and cook for 5 minutes until soft.
4

Stir in 4 minced garlic cloves, 2 tbsp tomato paste, and 1 tsp sweet Spanish paprika, cooking for 1 minute until fragrant.
5

Add 2 cups Bomba rice and stir for 2 minutes to coat the grains with oil and aromatics.
6

Dissolve 2 tsp squid ink into 4 cups warmed fish stock, then pour the mixture into the pan.
7

Return 1 lb chopped squid to the pan, bring to a simmer, and cook undisturbed for 18 to 20 minutes until the rice is tender and liquid is absorbed.
8

Remove from heat, cover with a clean towel, and let rest for 5 minutes before serving.

Questions

How long does Arroz Negro keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Arroz Negro?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Setas a la Plancha side
White Bean and Roasted Pepper Salad salad
Alioli sauce
Horchata de Chufa drink

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