Arròs negre – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Spain Region / Locale: Valencian community Servings: Serves 4
Spain Region / Locale: Valencian community Servings: Serves 4Arròs negre is a traditional Spanish rice dish hailing from the coastal regions of Catalonia and Valencia. Known for its distinctive black color, which comes from squid ink, this dish is a delightful culinary experience that marries the sweetness of fresh seafood with the deep, umami-rich flavors of the ink. The dish typically features squid or cuttlefish, alongside garlic, onions, and a flavorful broth, all melded together with short-grain rice.
Ingredients
- short-grain rice – 2 cups / 400 g
- squid, cleaned and cut into rings – 500 g
- squid ink – 3-4 sachets or tablespoons
- fish stock – 1 liter / 4 cups
- onion, finely chopped – 1 large
- garlic cloves, minced – 3
- olive oil – 4 tablespoons
- tomato, grated – 1 medium
- smoked paprika – 1 teaspoon
- parsley, chopped – to garnish
- lemon wedges – for serving
Instructions
- Heat olive oil in a large paella pan over medium heat. Add the onion and garlic, cooking until the onion is translucent.
- Stir in the tomato and smoked paprika, cooking for an additional 2 minutes until fragrant.
- Add the squid and cook until it turns opaque, about 3-4 minutes.
- Mix in the rice, ensuring it is well-coated with the oil and spices.
- Dissolve the squid ink into the fish stock, then pour it over the rice. Bring to a boil, then reduce the heat to a simmer.
- Cook uncovered for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
- Remove from heat, cover with a clean kitchen towel, and let it rest for 5 minutes.
- Garnish with chopped parsley and serve with lemon wedges for squeezing over the top.
Substitutions
- squid -> cuttlefish or prawns
- fish stock -> vegetable broth
- smoked paprika -> regular paprika with a pinch of cayenne
Enhancements in the Next Evolution
- Incorporate saffron into the stock for a more complex flavor.
- Use a mix of seafood, such as clams or mussels, for added texture.
- Top with aioli for a creamy contrast.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
