Arroz Negro con Calamares
Arroz Negro, or black rice, is a traditional Spanish dish made with squid ink, which gives it its signature color and unique flavor. This one-pot meal is rich in seafood and spices, perfect for impressing your family and friends while showcasing the coastal flavors of Spain.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 2
Add the chopped tomato to the skillet and cook until softened, stirring occasionally, about 3-4 minutes.
- 3
Next, add the sliced squid to the skillet. Sauté for 2-3 minutes until they start to turn opaque.
- 4
Stir in the smoked paprika, and then add the short-grain rice. Mix well to ensure the rice is coated in the flavors of the pan.
- 5
Pour in the fish broth and add the squid ink. Stir to combine all ingredients and bring to a gentle boil.
- 6
Once boiling, reduce the heat and cook uncovered without stirring for 18-20 minutes, until the rice is tender and the liquid is absorbed. Rest 5 minutes before serving with allioli.
Cook notes
Tips
Ensure your skillet is large enough to allow the rice to cook evenly without overcrowding.
Use fresh squid for the best flavor and texture.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop with a splash of water to prevent drying out.
Substitutions
- If you can't find squid, use shrimp or any firm white fish instead as a protein substitute.
- For fish broth, you can use vegetable broth for a vegetarian version.
What to Serve With
- A simple green salad with a lemon vinaigrette.
- Crusty bread to soak up the flavors.
- A side of aioli for dipping.
Common Mistakes
- Not rinsing the rice before cooking can lead to a gummy texture.
- Cooking at too high a heat can burn the rice on the bottom while leaving it undercooked on top.
Recipe FAQ
What can I use instead of squid ink?
You can use cuttlefish ink instead, or omit it for a different style of rice, but it won't have the same black color.
Can I use different seafood?
Yes, you can add shrimp or mussels to enhance the flavor of the dish.
What type of rice is best for Arroz Negro?
Short-grain rice, like Bomba or Calasparra, is ideal for absorbing flavors and maintaining texture.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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