🦑 Arroz negro (black rice with squid)

Name: Arroz negro (black rice with squid)
Total time: 45 min
Yield: 4
Cuisine: Spain · Valencia and Catalonia
Ingredients: 300 g short-grain rice (bomba or similar); 500 g squid, cleaned and cut into pieces; 4 sachets squid ink (about 16 g); 1 litre hot fish stock; 4 garlic cloves, chopped; 1 onion and 1 green bell pepper, finely chopped; 1 ripe tomato, grated; 3 tbsp olive oil, 1 tsp sweet paprika, salt; Aioli to serve

Origin: Spain · Valencia and Catalonia

525kcal

per serving · 350 g

150kcal

per 100 g

24 gProtein7 g / 100 g

18 gFat5 g / 100 g

70 gCarbs20 g / 100 g

Arroz negro is a Spanish rice dish turned jet black by squid ink. Short-grain rice is cooked in a wide pan with squid, garlic and fish stock until the grains are tender and a thin crisp layer forms on the bottom. It tastes deeply of the sea, and each serving gets a spoonful of garlicky aioli on top.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Not vegetarianbecause of: squid, squid ink, fish stock

Not veganbecause of: squid, squid ink, fish stock, aioli

Not keto20 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Eggs ⚠ Fish ⚠ Molluscs

What it is made of

ricesquidsquid inkgarlicfish stockaioli

Recipe

4 servings45 min

Ingredients

300 g short-grain rice (bomba or similar)
500 g squid, cleaned and cut into pieces
4 sachets squid ink (about 16 g)
1 litre hot fish stock
4 garlic cloves, chopped
1 onion and 1 green bell pepper, finely chopped
1 ripe tomato, grated
3 tbsp olive oil, 1 tsp sweet paprika, salt
Aioli to serve

Method

Heat the olive oil in a wide paella pan and sear the squid for 3 minutes.
Add the onion, pepper and garlic and cook until soft, then the tomato and paprika and cook until thick.
Stir in the rice for 1 minute, then the hot stock mixed with the squid ink. Season with salt.
Cook on high heat for 8 minutes, then on low heat for 8–10 minutes without stirring, until the rice is tender and a light crust forms on the bottom.
Rest for 5 minutes and serve with a spoonful of aioli on each plate.

How to make it lighter

Aioli is the most calorie-dense part — a teaspoon instead of a tablespoon saves a lot.
Use 2 tablespoons of olive oil instead of 3; each tablespoon is about 120 kcal.
Serve with a large tomato salad and keep the rice portion moderate.

History

Arroz negro comes from the Mediterranean coast of Spain, especially the Valencian region and Catalonia, where it is cooked in the same wide, shallow pans as paella. Its colour and flavour come from the ink of squid or cuttlefish, and it is traditionally served with allioli, the garlic sauce of the region.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →