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🥘 Spanish Black Rice – Traditional Arroz Negro Recipe 🖤

✨ A must-try for seafood lovers and paella enthusiasts! ✨

Prep Time 15 mins
Cook Time 40 mins
Rest Time 5 mins
Total Time 1 hr
Ratings 5 from 1 votes
Cooking Method:
Cuisine: , , ,
Courses: , , ,
Difficulty: Intermediate
Servings: 2
Estimated Cost: 25
Calories: 875
Best Season: Suitable throughout the year
Dietary: healthy Spanish cuisine, High-Protein, low fat, mediterranean diet, paella
Description

🔥 Bring the taste of Spain to your kitchen! This Authentic Spanish Black Rice (Arroz Negro) is a rich and flavorful seafood dish made with cuttlefish ink, fresh shrimp 🍤, squid 🦑, and a homemade seafood broth 🍲. Infused with smoky paprika, garlic 🧄, and roasted bell pepper, this one-pan rice dish delivers a deep umami taste with a crispy socarrat 🍳 at the bottom.

🌟 Why You’ll Love It:
✅ Easy to make with simple, store-bought ingredients
✅ Gluten-free & dairy-free 🌱
✅ Packed with bold, natural seafood flavors
✅ Perfect for paella lovers who want to try something new!

💛 Serve with: A squeeze of fresh lemon 🍋 and a side of creamy aioli for the ultimate Spanish experience! 🇪🇸✨

📝 Ingredients You'll Need
    Sofrito Base and Flavor Structure
  • 2 ¾ tbsp Extra virgin olive oil
  • 1 clove Garlic (finely chopped)
  • 100 gr Crushed tomato
  • 1 tbsp Dried ñora pepper (or 1 tbsp of ñora/choricero pepper pulp)
  • 1 tsp Sweet paprika
  • To taste Ground black pepper
  • To taste Salt
    • Proteins and Umami Boost
  • 2.82 oz Cuttlefish (diced into small cubes)
  • 2,82 oz Squid (sliced into rings)
  • 8 pieces Whole shrimp
    • The Broth (Fumet)
  • 3 cups Homemade fish broth (made with fish heads, shrimp shells, mantis shrimp or crabs, leek, and carrot)
  • ¾ tsp Cuttlefish ink (dissolved in the hot broth)
    • The Rice
  • 1.06 cups (≈1 cup + 1 tbsp) J. Sendra or Senia rice (Senia Rice - better texture than bomba)
    • Extras for Serving
  • As needed | lemon wedges
  • Homemade aioli (optional, but recommended)
Instructions Step-by-Step
    Preparing the Broth (Fumet) 🍲
  1. 1
    Make the Seafood Broth
    • In a pot, heat 1 tbsp of olive oil over medium heat.
    • Sauté the shrimp heads and shells until fragrant (about 2-3 minutes). 🦐
    • Add fish bones, mantis shrimp or crabs, leek, and carrot. Stir well.
    • Pour in 3 cups of water and let simmer for 30-40 minutes (do not boil hard).
    • Strain the broth and keep warm.
    • Dissolve ¾ tsp cuttlefish ink in the hot broth.
    2. Preparing the Paella Pan 🥘
  2. 2
    Sear the Shrimp and Seafood
    • Heat 2 tbsp olive oil in a paella pan over medium-high heat.
    • Add 8 whole shrimp and sear for 30 seconds per side. Remove and set aside.
    • Add 2.82 oz cuttlefish and 2.82 oz squid, sautéing until lightly browned. Remove and set aside.
    3. Making the Sofrito 🌶️
  3. 3
    Prepare the Flavor Base
    • Lower the heat and sauté 1 finely chopped garlic clove until fragrant. 🧄
    • Add 1 tsp sweet paprika and 1 tbsp ñora or choricero pepper pulp. Stir quickly.
    • Pour in ⅖ cup crushed tomato and cook until it reaches a jam-like consistency.
    4. Cooking the Rice 🍚
  4. 4
    Toast and Simmer the Rice
    • Stir in 1 cup + 1 tbsp of J. Sendra or Senia rice and sauté for 1 minute.
    • Pour in the hot seafood broth with ink, distributing the rice evenly.
    • Cooking times:
      • First 5 minutes: High heat 🔥
      • Next 5 minutes: Medium heat ♨️
      • Final 6 minutes: Low heat 🍲
    • When 6 minutes remain, return the shrimp to the pan.
    5. Achieving the Perfect Socarrat 🔥
  5. 5
    Create the Crispy Bottom Layer

    In the final minute of cooking, raise the heat to high for 30-60 seconds to create the crispy socarrat at the bottom.

    6. Resting and Serving 🍽️
  6. 6
    Rest and Serve with Lemon & Aioli
    • Remove the paella from heat and cover with a clean kitchen towel.
    • Let it rest for 3 minutes to absorb flavors.
    • Serve with lemon wedges 🍋 and a dollop of aioli (optional but recommended).
    7. 📌 Additional Note: Easy Homemade Easy Aioli Recipe 🥄
  7. 7
    Want to enhance your Black Rice with authentic Spanish flavors? Try this easy homemade easy aioli! 😋

    📝 Ingredients:

    • 1 clove garlic, minced 🧄
    • ½ cup mayonnaise
    • 1 tbsp fresh lemon juice 🍋
    • ½ tsp salt
    • 1 tbsp extra virgin olive oil

    🥄 Instructions:

    1. In a small bowl, mash the minced garlic with salt until it forms a smooth paste.
    2. Add mayonnaise, lemon juice, and olive oil.
    3. Whisk until fully combined and creamy.
    4. Cover and refrigerate for 10 minutes before serving.

    ✨ Perfect for drizzling over your Black Rice! 🥘 Enjoy! 😊

Nutrition Facts

Servings 2

Amount Per Serving
Calories 875kcal
% Daily Value *
Total Fat 35g54%
Saturated Fat 6g30%
Cholesterol 215mg72%
Sodium 1200mg50%
Potassium 750mg22%
Total Carbohydrate 95g32%
Dietary Fiber 4g16%
Sugars 6g
Protein 40g80%
Magnesium 60 mg
Zinc 3 mg
Selenium 45 mcg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

📌 Recipe Notes

  • Use the Right Rice: For the best texture, use J. Sendra or Senia rice. These absorb flavors well and maintain a perfect bite. 🍚
  • Can't find J. Sendra or Senia rice? No problem!
  • For the best results, use Arborio rice, which is widely available in most U.S. supermarkets. If you prefer other options, Calrose rice or Short-Grain White Rice (like Goya) also work well. Avoid long-grain varieties like Basmati or Jasmine, as they don’t absorb flavors properly.
  • ✅ Best alternative: Arborio rice (Whole Foods, Walmart, Trader Joe’s)
  • ✅ Other good options: Calrose rice, Short-Grain White Rice (Goya)
  • 🚫 Avoid: Basmati, Jasmine, Parboiled rice
  • This way, you can still enjoy an authentic Spanish Black Rice with the best texture! 🥘😊
  • Don’t Stir After Adding the Broth: Unlike risotto, arroz negro should not be stirred once the broth is added. This helps develop the signature socarrat (crispy bottom layer). 🔥🥘
  • Seafood Substitutions: If cuttlefish is hard to find, you can substitute it with squid or baby octopus. 🦑
  • Enhance the Flavor: Toasting the shrimp shells in the broth will add an extra depth of seafood flavor! 🦐
  • Make It Ahead: The fumet (seafood broth) can be made a day in advance and stored in the refrigerator for enhanced flavor.
  • Pairing Tip: Serve with crusty bread and a crisp white wine (Albariño or Verdejo) for a complete Spanish dining experience! 🍷🇪🇸

Enjoy this Authentic Spanish Black Rice and bring the taste of the Mediterranean to your table! 😋🎉

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The Origins & Secrets of Spanish Black Rice (Arroz Negro) 🦑

What is Spanish Black Paella?
Arroz Negro, or Spanish Black Rice, is a traditional Mediterranean seafood dish known for its deep umami flavor and striking black color. This comes from the cuttlefish ink, which enhances the natural seafood essence of the dish. While similar to paella, Arroz Negro is unique due to its intense marine flavor and slightly creamier texture—making it a must-try for seafood lovers!

🦑 A Taste of the Mediterranean on Your Plate

Arroz Negro originates from the Valencian and Catalan coasts of Spain, where fishermen used simple, fresh ingredients to create a rich and satisfying meal. Today, this dish is celebrated in Spanish coastal towns like Valencia, Barcelona, and Alicante, often paired with crusty bread, alioli, and crisp white wine.

🥘 How to Achieve the Perfect Black Rice at Home

✅ Use the right rice: Short-grain rice like J. Sendra, Senia, or Arborio ensures the best texture.
✅ Dissolve the ink properly: Always mix the cuttlefish ink with hot broth for even distribution.
✅ Don’t stir once the broth is added: This helps develop the crispy socarrat (toasted rice layer). 🔥
✅ Finish with high heat: The last 30-60 seconds on high heat create that signature crispy bottom.

🍷 What to Serve with Spanish Black Rice?

Pair this dish with a glass of Marina Alta, Albariño or Verdejo white wine for an authentic Spanish experience. 🍷

Serve with homemade alioli for a creamy contrast to the bold seafood flavors!

🔥 Now that you know all the secrets of Arroz Negro, it’s time to bring Spain to your kitchen! 🇪🇸✨

Read it online: https://tipsfromspain.com/recipe/%f0%9f%a5%98-spanish-black-rice-traditional-arroz-negro-recipe-%f0%9f%96%a4/