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Paella Negra (Arroz Negre) Recipe

A dramatic Spanish rice dish tinted black with squid ink, featuring tender seafood and sweet bell peppers. This one-pan meal creates a striking presentation with deep oceanic flavors.

Difficulty Medium
Time 35 min
Servings 6
Ingredients 13
Steps 9
Paella Negra (Arroz Negre) Recipe
spanish Updated 1/3/2018

Ingredients

Measured from the catalog payload.

  • 6 to 9 pieces colossal shrimp
  • 5 pieces squid cleaned and sliced crosswise
  • 2 cups calasparra rice
  • 1 1/2 cups white wine
  • 2 teaspoons tinta de calamar
  • 1 piece yellow onion minced
  • 5 cloves garlic minced
  • 4 pieces roma tomato peeled and sliced into small cubes
  • 1 piece red bell pepper
  • 1 piece green bell pepper
  • 2 pieces lemon sliced into wedges
  • 5 tablespoons extra virgin olive oil
  • 4 cups fish broth

Instructions

9 cooking steps

  1. Heat olive oil in a paellera or wide pan.
  2. Pan fry shrimp in medium heat for 1 minute per side. Remove and set aside.
  3. Stir-fry the sliced squid for 1 to 2 minutes. Set aside.
  4. Saute garlic and onion for 30 seconds. Add tomato. Continue to cook until onion starts to get translucent and soft. Note: you can add more olive oil if needed.
  5. Add half of the bell pepper and 2 cups of Calasparra rice. Stir. Cook for 1 minute.
  6. Pour the wine and fish broth into the pan. Add the squid ink (tinta de calamar). Stir and let boil.
  7. Cover and continue to cook between low to medium heat for 15 to 20 minutes. Note: add water if needed.
  8. Top with pan-fried shrimp, squid, lemon wedges, and remaining bell peppers. Cover the pan and continue to cook for 5 minutes or until the rice is cooked perfectly.
  9. Serve. Share and enjoy!

Catalog details

Useful for browsing and sync.

Seafood No tags Public recipe Revision 1

Recipe notes

  • For authentic texture, use Spanish short-grain rice such as Calasparra or Bomba.
  • Avoid stirring the rice once the broth begins to boil to encourage the formation of socarrat (crispy bottom layer).
  • Squid ink can stain surfaces and clothing; handle with care.

Storage notes

  • Refrigerate leftovers in an airtight container for up to 2 days.
  • Reheat with a splash of fish broth or water to restore moisture.