Spanish Squid Ink Black Rice

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Arroz Negro is a dramatic Catalan classic where short-grain Spanish rice turns jet-black from squid ink, absorbing briny ocean flavor as it cooks in a savory sofrito. Tender calamari and a crispy bottom layer (socarrat) make every bite deeply satisfying. Finish with a squeeze of lemon and a dollop of garlicky alioli for the full coastal-Spain experience.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 3 gSugar
• 19 gProtein
• 780 mgSodium
• 480 mgPotassium
• 80 mgCalcium
• 4 mgIron
• 12 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the sofrito base

• 1/4 cup extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 4 garlic cloves, minced
• 1 ripe tomato, grated (or 1/2 cup crushed canned tomato)
• 1 teaspoon sweet Spanish paprika (pimenton)
• 1/4 cup dry white wine (optional)

For the rice and seafood

• 1 pound cleaned squid, body sliced into rings, tentacles reserved
• 1 1/2 cups Bomba or Calasparra rice (unwashed)
• 2 packets squid ink (about 4 g total)
• 4 cups hot fish or seafood stock
• 1 teaspoon fine sea salt, plus more to taste
• 1 bay leaf

To serve

• 1 lemon, cut into wedges
• 2 tablespoons chopped flat-leaf parsley
• 1/2 cup alioli (optional, for serving)

Directions

1. Heat the olive oil in a 12-inch paella pan or wide, shallow skillet over medium heat. Add the onion and cook gently for 5-6 minutes until soft and translucent, without browning.
2. Stir in the garlic and grated tomato, then cook for 3-4 minutes until the mixture darkens, thickens, and the oil begins to separate at the edges. Add the paprika and cook 30 seconds until fragrant.
3. Add the squid rings and tentacles and cook for 2-3 minutes, stirring, until they firm up and release some of their liquid. Pour in the white wine, if using, and let it bubble away for 1 minute.
4. Add the rice and stir for about 1 minute so each grain is coated in the sofrito. Stir in the squid ink until the rice turns an even deep black. Pour in the hot stock, add the salt and bay leaf, and give one gentle stir to distribute evenly.
5. Bring to a lively simmer over medium-high heat and cook, without stirring, for 8 minutes. Then reduce heat to low and continue cooking 8-10 more minutes, until the liquid is absorbed and the rice is just tender. Increase heat briefly at the end if you want a pronounced socarrat (crispy bottom).
6. Remove from the heat, discard the bay leaf, and cover the pan with a clean kitchen towel (not a lid) for 5 minutes so the rice finishes in its own steam.
7. Uncover, scatter with chopped parsley, and serve straight from the pan with lemon wedges and alioli alongside for squeezing and dolloping.

Cook’s Notes

• Use real squid-ink sachets (about 2 g per packet) from a fishmonger or specialty grocer; they give the deepest color and cleanest oceanic flavor.
• Do not stir the rice once the stock goes in; this is what allows the prized crispy socarrat to form on the bottom.
• Bomba rice is the gold standard because it absorbs up to three times its weight in liquid without turning mushy; Arborio is an acceptable substitute.
• Covering the resting rice with a kitchen towel (not a tight lid) wicks away excess steam so grains stay separate rather than soggy.
• For a richer finish, drizzle each serving with a thread of good olive oil and a pinch of flaky sea salt just before eating.

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