Spain, known for its vibrant culture, beautiful architecture, and rich history, is also home to a culinary treasure trove that's deserving of as much recognition and adulation - Spanish cuisine. At the heart of this gastronomic feast, is the delicious, tantalizing, and ever so unique 'Arroz Negro' or Black Rice.
This dish, despite its slightly ominous name, is a party of flavours and textures. It is a canvas on which the cook paints with luminous sepia ink, a rich seafood broth and a medley of fragrant spices. In short, this is a recipe that encapsulates the zest and charm of Spanish coastal gastronomy.
Arroz Negro, or black rice, hails from the beautiful seaside territories of Valencia. Predominantly a rice- and seafood-based dish, black rice earns its moniker not from the hue of the rice, but from the use of squid or cuttlefish ink, which lends the dish its characteristic dark colour. This delightful gastronomic marvel is primarily found along the coastal regions of Spain, but has quickly found itself adorning plates and pleasing palates globally.
Ingredients
To embark on this recipe to create Arroz Negro, the following ingredients are needed:
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300g of Bomba rice.
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200g of cleaned baby squid and 150g of peeled king prawns
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1 litre of fish or shellfish stock/fumet - I prefer shellfish (You can buy ready-made or make it fresh)
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2 sachets of squid ink
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1 large onion, finely chopped
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3 cloves of garlic, minced
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2 large ripe tomatoes, peeled and chopped 
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1 red bell pepper, finely chopped
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Spanish olive oil
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Salt and pepper to taste
This recipe serves approximately 4 people.
A Friendly Note:
While squid ink is a key ingredient in this recipe and imparts a truly unique flavour, it can be difficult to find in local markets outside Spain. You could explore online options or speciality stores for availability. However, in Spain, you will find it in the frozen fish section of most supermarkets, at least in Valencia.
Step by Step Instructions
Heat a wide, flat-bottomed pan, ideally a paella pan, and add some Spanish extra virgin olive oil. Once heated, add the finely chopped onion and red bell pepper, and sauté until they soften.
Next, stir in the minced garlic and cook until everything is beautifully golden and aromatic. Add the chopped tomatoes, and continue to cook until the tomatoes are softened. Once the tomatoes have reduced, add some water and reduce once again. Repeat this three times.
Meanwhile, in a separate pan, heat the shellfish stock until it's simmering. You will need this warmed later.
Returning to your sauteé, it's now time to add your cleaned squid. Cook it for a few minutes until it changes colour. Next, stir in the squid ink, ensuring that it's mixed in thoroughly with the rest of the ingredients. The pan will now showcase a symphony of dark hues.
Now, add the rice to the pan, and stir well to distribute the squid ink evenly. Pour over your simmering shellfish stock, and season with salt and pepper. Simmer, uncovered, on high heat for 5 minutes then reduce to lower heat for a further 13 minutes until the rice is cooked and all the stock has evaporated, but it should still retain a bite - almost al dente.
During the last 8 minutes or so add the raw prawns to the paella - make sure you still have some stock above the surface of the rice.
Let the dish rest for 5 to 10 minutes before serving, this allows all the flavours to meld together and for the rice to finish cooking through. It does take a bit of practice so if it doesn't work out the first time, keep trying! Try to use Arroz Bomba, it will be more forgiving on the cooking times!
This hearty dish, although distinct and layered with complex flavours, is fairly simple to create. It encapsulates the beauty of Spanish cooking – the use of straightforward yet flavourful ingredients to create something memorable.
Whether you're a seasoned chef or a home cook, there is always a joy that comes with the unveiling of a dish like Arroz Negro. Cooking, after all, is not just about feeding our bodies, but also wowing our senses.
Arroz Nego is served with Allioli - garlic mayonnaise - click here to learn how to make it.
Pair it with a glass of white Spanish Albariño white wine for a truly ethereal gastronomic exploration!
Enjoy your culinary journey, and remember — the beauty of cooking lies as much in the process as it does in the final dish!
¡Buen Provecho!"