🦑 Black Paella (Arròs Negre)

Name: Black Paella (Arròs Negre)
Total time: 50 min
Yield: 4
Cuisine: Spain · Valencia & Catalonia
Ingredients: 320 g short-grain rice; 400 g squid, cleaned and diced; 8 g squid ink (2 sachets); 3 cloves garlic, chopped; 1 tomato, grated; 1 l fish stock; 3 tbsp olive oil, salt; For the aioli: 1 egg yolk, 1 clove garlic, 100 ml olive oil, salt

Origin: Spain · Valencia & 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

Paella negra, known in Valencian and Catalan as arròs negre, is a striking black rice dish coloured with squid ink. Short-grain rice is cooked in fish stock with squid and garlic until it is glossy, deep black and full of briny sea flavour. It is served with a spoonful of aioli, the garlic-and-oil emulsion that softens the intensity of the ink.

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 servings50 min

Ingredients

320 g short-grain rice
400 g squid, cleaned and diced
8 g squid ink (2 sachets)
3 cloves garlic, chopped
1 tomato, grated
1 l fish stock
3 tbsp olive oil, salt
For the aioli: 1 egg yolk, 1 clove garlic, 100 ml olive oil, salt

Method

Make the aioli: crush the garlic with salt, whisk in the yolk, then add the oil drop by drop until thick.
Heat the oil in a paella pan and sauté the squid for 3 minutes; add the garlic and grated tomato and cook for 5 minutes.
Dissolve the squid ink in the hot fish stock and pour it into the pan; season with salt.
Bring to a boil, scatter in the rice and simmer for 18 minutes without stirring.
Let it rest for 5 minutes and serve with the aioli on the side.

How to make it lighter

Aioli is mostly oil: 1 tbsp ≈ 100 kcal, so use a teaspoon per serving.
Squid is lean protein; adding more squid and less rice lightens the plate.
Pair with a tomato or green salad to round out the meal.

History

Arròs negre is a traditional coastal rice of the Valencian and Catalan Mediterranean, where fishermen used cuttlefish or squid and their ink. It is eaten today in seafood restaurants along the eastern Spanish coast.

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 →