Arroz negro (literally black rice) is a delicious rice dish with squid ink and seafood from the Valencia and Catalonia regions of Spain. It is made with short-grain rice and gets its signature color from squid ink.

Traditionally, it’s made with either calamari or cuttlefish (sometimes both), prawns, and fresh red tuna, but there are some variations, of course. It’s one of the simplest “arroces” or Paella dishes to make, and it’s always a great hit.

This dish, like any Paella, is typically eaten for lunch on the weekend, never for dinner. Since it’s made with fish and seafood, you can serve it with a chilled white wine or beer, and with a side of allioli sauce. 

Also, in case you’re interested: Arroz negro is not called “paella negra” or “black paella”. You can find it translated as such on some English-speaking websites as a way to explain the dish to foreigners, but Spaniards don’t call it that. 

Ingredient Notes

• Calamari and cuttlefish – Use a mix of calamari and cuttlefish if you can find both. Otherwise, use whichever you have available.
• Prawns – Either smaller prawns or king prawns. Alternatively, you can use raw shrimp.
• Tuna steak – Either a red or yellow tuna steak.
• Rice – Use short-grain rice, especially Bomba, Sendra, or Calasparra. If you can’t find any of these, choose rice that is white, short, and round. Italian risotto varieties work well, especially Carnaroli. Don’t use sushi rice and avoid basmati, long-grain, and parboiled rice.
• Fish stock – You can either make the stock at home or use store-bought fish stock.
• Pimiento choricero meat, or ñora pepper meat, or sweet paprika powder – If you can find either ñora or choricero, that’s great. In case you can’t, just use sweet paprika powder, since it will give very similar results.
• Garlic cloves – Use firm garlic cloves that aren’t dried out for the best taste.
• Olive oil – In this case, you don’t need to use extra virgin olive oil – regular olive oil is fine. Avoid any other vegetable oil since it would change the flavor drastically. 
• Tomatoes – Use Large, ripe tomatoes.
• White onion – A white onion is milder than a yellow onion, but if I can’t find a white onion, a yellow onion works as well.
• Squid ink – One of the main ingredients for this recipe. It will add color and flavor to the dish. Outside of Spain, you can often find it at specialty stores. The commercialized versions are often made with cuttlefish ink. Unfortunately, it can’t be substituted with anything else.
• Salt – Enhances the flavor of the dish. Adjust to taste depending on the saltiness of the fish stock and squid ink.
• Allioli – For serving. You can easily make allioli at home.
• Lemon – Optional, for serving.

How to Make Arroz Negro – Step-by-Step Instructions

First, cut the calamari and/or cuttlefish as well as the tuna steak into bite-sized pieces. Set aside.

Next, cut the tomatoes in half and grate the flesh into a bowl. Discard the skins.

Next, peel the garlic cloves and add them to the mortar with some salt. Add the pimiento choricero meat (or paprika powder with some olive oil) and mash until you have a smooth paste.

Also, peel the onion and finely dice it.

Now, heat half the oil in a large pan over medium-high heat and add the calamari/cuttlefish and tuna.

Cook for about 2-3 minutes, turning frequently, then remove them from the pan and set aside.

Next, add the rest of the oil and the diced onion to the pan. Sauté over medium heat until golden and fragrant. Stir frequently.

Next, add the garlic and pepper mixture to the pan as well as the grated tomatoes. Mix well and cook for 5-6 minutes until most of the liquid has evaporated and it’s a slightly darker color.

While the sofrito is cooking, dissolve the squid ink in a cup of the fish stock. Set aside.

Now add the calamari and/or cuttlefish and tuna back to the pan and mix well.

Add the fish stock and then pour in the dissolved squid ink. Add salt (if needed) and bring everything to a boil.

Once boiling, add the rice and distribute it evenly with a wooden spoon or spatula. Gently shake the pan to help level the rice. From this point, avoid stirring the rice.

Cook over high heat for 10 minutes, then lower the heat to medium and cook for an additional 3 minutes. Then add the prawns and slightly press them into the rice and stock. Then cook for another 2 minutes.

Remove the pan from heat. Cover it with a lid and a few kitchen towels to trap the heat and steam (if needed – see notes section). Then let it rest for 5 minutes to allow the rice to finish cooking.

Uncover and serve on plates or eat directly from the pan with allioli and lemon (optional). Enjoy!

Storage Tips

Arroz negro is usually eaten right after being made, but if you have leftovers, you can store them in a sealed container with a lid in the fridge for up to 3-4 days. 

Whenever you want to eat the leftovers, you can reheat them in a pan with a bit of olive oil. 

Related Recipes

Here are a few more Spanish dishes that you might also enjoy:

• Authentic Paella Valenciana
• Vegetable Paella (Paella de Verduras)
• Spanish Migas (Migas Murcianas)
• Fideuá (Spanish Noodle “Paella”)
• Empanada Gallega (Savory Galician Pie)