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Spanish Arroz Negro served on a plate

Spanish Arroz Negro

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Spanish Arroz Negro features short-grain Bomba rice simmered in squid ink and seafood broth until jet black with a tender texture and slight crust. The key is maintaining hot broth temperature, never stirring after adding rice, and adding squid late to prevent toughness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Spanish
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups Bomba rice short-grain rice, Calasparra or Bomba preferred
  • 12 oz squid cleaned and sliced
  • 4 sachets squid ink about 4g each sachet
  • 4 cups fish or seafood stock
  • 0.5 cups white wine dry, for deglazing pan
  • 4 cloves garlic minced
  • 1 medium onion finely diced
  • 1 medium tomato grated or finely chopped
  • 3 tablespoons olive oil extra virgin preferred
  • to taste fresh parsley for garnish
  • to serve lemon wedges for serving

Equipment

  • wide skillet or paella pan Used for sautéing aromatics and simmering rice
  • Separate pot For heating and dissolving squid ink in seafood stock

Method
 

  1. Heat 3 tablespoons olive oil in a wide skillet or paella pan over medium heat. Sauté diced onion and minced garlic for 3-4 minutes until translucent but not browned. Stir in grated tomato and cook 2 minutes until liquid reduces slightly.
    4 cloves garlic, 1 medium onion, 1 medium tomato, 3 tablespoons olive oil
  2. Pour in ½ cup white wine and simmer 1 minute to deglaze, scraping browned bits from pan. In a separate pot, mix 4 squid ink sachets into 4 cups hot fish stock until dissolved and black.
    4 sachets squid ink, 4 cups fish or seafood stock, 0.5 cups white wine
  3. Add 1½ cups Bomba rice to the skillet, stir once to coat with aromatics, then pour in the hot squid ink broth. Shake the pan gently to distribute rice evenly but do not stir after this point.
    1.5 cups Bomba rice, 4 sachets squid ink, 4 cups fish or seafood stock
  4. Simmer uncovered over medium-low heat for 20 minutes. Then nestle sliced squid into the rice and cook 5 more minutes until squid turns opaque and rice is tender. Check one grain to ensure it is soft with no hard center.
    12 oz squid
  5. Remove from heat, cover with foil or a lid, and let rest 5 minutes to absorb remaining liquid. Garnish with fresh parsley and serve with lemon wedges on the side.
    to taste fresh parsley, to serve lemon wedges

Notes

  • Do not stir rice after simmering starts to prevent mushy texture.
  • Keep broth hot to maintain steady simmer temperature and even cooking.
  • Add squid in the last 5 minutes to avoid rubbery texture and overcooking.

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