Arroz Negro Recipe

🖤 Arroz Negro Recipe: Traditional Spanish Black Rice

Arroz negro is one of the most striking rice dishes in Spanish cooking.

Its deep black color comes from squid or cuttlefish ink, while the flavor comes from a good fish stock, tomato, garlic, paprika and tender pieces of seafood.

Despite its dramatic appearance, this is not a complicated dish. The key is building a flavorful base, using the right rice and letting it cook in a wide pan without constantly stirring.

If you enjoy traditional Spanish rice dishes, you may also like this Arroz a Banda, this Arroz al Horno or our Chicken Paella.

⏱️ Cooking Times

If you need help converting grams, milliliters or tablespoons, see our Cooking Measurement Conversion Chart.

🛒 Ingredients for Arroz Negro

• 320 g Spanish short-grain rice or bomba rice
• 500 g cleaned squid or cuttlefish, cut into pieces
• 900 ml fish or seafood stock, hot
• 2 sachets squid ink, about 8 to 10 g total
• 2 ripe tomatoes, grated
• 3 garlic cloves, finely chopped
• 1/2 onion, finely chopped
• 1 teaspoon sweet paprika
• 3 tablespoons extra virgin olive oil
• Salt, to taste
• Fresh parsley, optional
• Lemon wedges, optional
• Alioli, for serving, optional

Tip: the stock should already taste good before it goes into the rice. A weak stock will give you a weak arroz negro.

👨‍🍳 How to Make Arroz Negro

1️⃣ Prepare the seafood

Pat the squid or cuttlefish dry with kitchen paper and cut it into bite-size pieces.

Drying it first helps it brown rather than release too much water into the pan.

2️⃣ Heat the olive oil

Place a wide paella pan or shallow frying pan over medium-high heat.

Add the olive oil.

3️⃣ Brown the squid

Add the squid and cook for 3 to 4 minutes until lightly colored.

Do not overcook it at this stage.

Remove and reserve if you prefer, or leave it in the pan while you prepare the base.

4️⃣ Cook the onion and garlic

Reduce the heat slightly.

Add the onion and cook for around 4 to 5 minutes until soft.

Add the garlic and cook for another 30 seconds.

5️⃣ Add the tomato

Add the grated tomato.

Cook for 5 to 7 minutes until it reduces and becomes thick.

This is where a lot of the flavor develops, so do not rush it.

6️⃣ Add the paprika

Add the sweet paprika and stir quickly.

Do not let it burn.

7️⃣ Add the rice

Pour the rice into the pan and stir for about 1 minute.

The grains should become coated with the tomato, olive oil and seafood juices.

8️⃣ Mix the squid ink with the stock

Stir the squid ink into the hot fish stock until evenly dissolved.

Pour the black stock into the pan.

Taste carefully and adjust the salt if needed.

9️⃣ Cook the rice

Cook over medium-high heat for around 7 to 8 minutes.

Then reduce to medium-low and cook for another 10 to 12 minutes.

Once the rice is distributed evenly, avoid stirring it repeatedly.

🔟 Check the texture

The rice should be tender but still hold its shape.

Most of the liquid should have been absorbed.

If the rice is still firm but the pan looks dry, add a small splash of hot stock around the edges.

1️⃣1️⃣ Rest before serving

Remove the pan from the heat.

Let it rest for 5 minutes before serving.

👀 How to Know Arroz Negro Is Ready

A good arroz negro should have:

• Tender but separate grains.
• A deep black color throughout the rice.
• A rich seafood aroma.
• No excess liquid remaining in the pan.
• A thin toasted bottom if you manage to create a little socarrat.

🇪🇸 What Is Arroz Negro?

Arroz negro is a traditional Spanish rice dish made with squid or cuttlefish and its ink.

Spain’s official tourism website features a version made with rice, fish and seafood stock, onion, garlic, tomato, cuttlefish, paprika, olive oil and salt. :contentReference[oaicite:1]{index=1}

Traditional Arroz Negro on Spain.info

🖤 Why Is Arroz Negro Black?

The color comes from squid or cuttlefish ink.

The ink does more than change the appearance.

It also adds a subtle briny, savory flavor that gives the dish its distinctive character.

⚠️ Common Mistakes

The rice tastes bland

The stock was probably too weak.

Use a good fish or seafood stock and taste it before adding the rice.

The rice is mushy

Too much liquid or too much stirring can make the rice soft and sticky.

Use a wide pan and stop stirring once the rice starts cooking.

The squid is rubbery

It may have been cooked too long.

Keep the first cooking stage brief and let it finish gently with the rice.

The color is gray instead of black

There may not be enough squid ink.

Use enough ink to color the entire amount of stock evenly.

The paprika tastes bitter

It burned before the stock was added.

Paprika only needs a few seconds in the pan.

✨ Tips for Better Arroz Negro

• Use short-grain Spanish rice: bomba or a similar variety works best.
• Use hot stock: this keeps the cooking temperature steady.
• Do not overcrowd the pan: rice cooks more evenly in a thin layer.
• Use good squid ink: it is the defining ingredient.
• Do not stir repeatedly: this is not risotto.
• Serve with alioli: its garlic flavor works extremely well with the seafood rice.

🥄 Arroz Negro vs Paella

Both are Spanish rice dishes cooked in a wide pan, but arroz negro has its own flavor profile.

Paella may contain meat, seafood or vegetables, while arroz negro is built around seafood and squid ink.

The texture of the rice is similar, but the taste is more briny and intense.

🍽️ What to Serve with Arroz Negro

This rice is filling enough to be served as the main dish.

It works especially well with:

• Alioli
• Lemon wedges
• Pan con Tomate
• Gambas al Ajillo
• A simple green salad

🧊 Storage and Reheating

Arroz negro is best eaten fresh.

If you have leftovers, cool them quickly and store them in an airtight container in the refrigerator.

Eat within 1 day.

Reheat thoroughly and only once.

🥄 Nutritional Information

Nutritional values are approximate and depend on the stock, seafood and amount of olive oil used.

❓ FAQ About Arroz Negro

What is arroz negro made from?

It is made with short-grain rice, squid or cuttlefish, squid ink, fish stock, tomato, garlic, onion and olive oil.

What does arroz negro taste like?

It has a rich seafood flavor with a slightly briny, savory character from the squid ink.

Is arroz negro spicy?

No.

Traditional versions are flavorful but not hot.

Can I make arroz negro without squid ink?

You can make seafood rice without it, but it would no longer have the characteristic color and flavor of arroz negro.

What rice is best for arroz negro?

Bomba rice or another Spanish short-grain rice works best.

Can I add shrimp?

Yes.

You can add peeled shrimp during the final few minutes of cooking.

Is alioli traditional with arroz negro?

It is a very common accompaniment and pairs especially well with the seafood flavor.

🖤 A Spanish Rice Dish That Always Stands Out

Arroz negro looks dramatic, but the cooking itself is straightforward.

Build a good tomato base, use a flavorful seafood stock and let the rice absorb the squid ink without over-stirring.

Serve it with alioli and you have one of the most distinctive rice dishes in Spanish Mediterranean cooking.