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Loading...This iconic Valencian rice dish, sometimes called arroz negro, gets its dramatic color and briny depth from cuttlefish or squid ink. Tender calamari and plump shrimp nestle into short-grain rice infused with smoky paprika, saffron, and a quick seafood stock. The result is a glossy, jet-black pan of rice with a crisp golden bottom layer that is pure Mediterranean comfort.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 generous servings
Nutrition Facts
Per serving (estimated)
- 510 kcalCalories
- 17 gFat
- 3 gSaturated Fat
- 62 gCarbs
- 3 gFiber
- 5 gSugar
- 28 gProtein
- 780 mgSodium
- 640 mgPotassium
- 95 mgCalcium
- 4 mgIron
- 18 mgVitamin C
- 380 mcgVitamin A
Ingredients
For the seafood and rice
- 1.5 cups (300 g) Spanish bomba or calasparra rice
- 1 lb (450 g) fresh calamari, cleaned, bodies sliced into rings and tentacles reserved
- 12 oz (340 g) large shell-on shrimp, heads and shells kept for stock
- 4 to 6 packets (about 2 Tbsp) cuttlefish or squid ink
- 4 cups (950 ml) hot seafood stock, plus shrimp shells
- 1/3 cup (80 ml) dry white wine
- 1 tsp sweet smoked paprika (pimentón dulce)
- A generous pinch of saffron threads, bloomed in 1 Tbsp hot water
- Fine sea salt and freshly ground black pepper, to taste
For the sofrito and finishing
- 1/2 cup (120 ml) extra-virgin olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 small ripe tomato, grated (about 1/3 cup pulp)
- 1 small red bell pepper, finely diced (optional)
- 1 lemon, cut into wedges
- 2 Tbsp chopped flat-leaf parsley, for garnish
Directions
- Prepare the quick shrimp stock: simmer the reserved shrimp shells and heads in 5 cups water with a pinch of salt for 15 minutes, then strain and keep hot. Pat the calamari and shrimp dry and season lightly with salt and pepper.
- Warm the olive oil in a 12-inch wide paella pan or skillet over medium heat. Add the calamari and sauté for 90 seconds, just until opaque; transfer to a plate and set aside. Add the onion and red pepper to the pan and cook for 6 to 8 minutes until soft and golden.
- Stir in the garlic and grated tomato and cook for 3 minutes, pressing the tomato through the pan until it darkens into a thick, jammy sofrito. Sprinkle in the smoked paprika and bloomed saffron, stir for 30 seconds, then pour in the white wine and let it bubble off for 1 minute.
- Add the rice and stir gently for 2 minutes so each grain is coated and toasts lightly in the sofrito. Pour in 4 cups of the hot shrimp stock and the squid ink, stir once just to combine, then season with salt and pepper. Spread the rice evenly and do not stir again from this point on.
- Cook over medium heat for 8 minutes, then nestle the seared calamari into the rice. After 4 more minutes, arrange the shrimp on top in a single layer, pressing them lightly into the rice. Continue cooking 4 to 6 minutes until the rice has absorbed the liquid and the shrimp are just cooked through.
- Remove from the heat, drape a clean kitchen towel over the pan for 3 minutes to rest, then uncover and let the paella sit uncovered for 2 more minutes to allow the prized socarrat (crispy bottom crust) to set. Scatter with parsley, garnish with lemon wedges, and serve straight from the pan.
Cook’s Notes
- Use authentic Spanish bomba or calasparra rice; it absorbs liquid without turning mushy and is essential for the right creamy-yet-firm texture.
- Resist the urge to stir once the stock goes in — the socarrat forms only when the rice is left undisturbed and the pan is wide enough for evaporation.
- If you cannot find fresh squid ink packets, a 4 g jar of prepared squid ink stirred into the stock works well; avoid artificial food coloring, which lacks the deep sea-brine flavor.
- For a richer dish, stir in a splash of allioli or aioli at the table, the classic Catalan accompaniment to black rice.
- To intensify the color and flavor, marinate the cleaned calamari in a little of the ink and salt for 15 minutes before cooking.
