The Most Exquisite Seafood Rice from Spain | Arròs Negre Recipe
This Seafood Rice, known as Arròs Negre in Spain, is possibly the most exquisite rice dish ever. It´s packed with so many great flavors, easier to make than you think and done in about 40 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for the ultimate dining experience.
This rice dish hails from the region of Valencia, but also has origins in the region of Catalunya. You will find it served at many seaside restaurants on the Spanish Mediterranean coast, as well high-end restaurants all over the Iberian peninsula.
To make this recipe I used cuttlefish, which is very similar to squid. If you cannot find cuttlefish in your area, you can substitute for squid. If squid is not available, you can use shrimp or scallops. What gives this dish its distinct black color is squid ink. Which you can easily get on amazon or in the freezer section at specialty supermarkets.
TIPS & TRICKS to Make this Recipe: All the cooking times on the recipe card are based on using Spanish round rice. If you use any other type of rice, the cooking times will be different. As well as the amount of broth that is needed. So make sure to check package instructions on your rice.
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Watch the Video Below on How to Make this Seafood Rice from Spain | Arròs Negre Recipe
Seafood Rice from Spain | Arròs Negre Recipe
- 3 cups fish broth 710 ml
- 1/4 tsp saffron threads .17 grams
- 1/4 cup extra virgin olive oil 60 ml
- 1 cuttlefish
- 1/2 onion
- 1/2 Italian sweet green pepper
- 4 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 2 tomatoes
- 1 cup uncooked Spanish round rice 220 grams
- .14 oz squid ink 4 grams
- handful finely chopped parsley
- 1 lemon
- pinch sea salt
- dash black pepper
Add 3 cups fish broth into a sauce pan, pinch in 1/4 tsp saffron threads and heat with a medium heat
Finely chop 1/2 onion, roughly chop 4 cloves garlic, finely chop 1/2 Italian sweet green pepper, finely grate 2 tomatoes and cut one cleaned cuttlefish (tentacles removed) into medium sized cubes
Heat a paella pan with a medium heat and add in 1/4 cup extra virgin olive oil
After 1 minute season the olive oil with sea salt and add in the pieces of cuttlefish, mix with the olive oil, after 2 minutes and the cuttlefish is lightly sauteed, remove from the pan and set aside
Using the same pan with the same heat, add in the chopped onion and Italian sweet pepper, mix with the olive oil, after 3 minutes and the onion is translucent, add in the chopped garlic and continue to mix, after 30 seconds add in 1/2 tsp sweet smoked Spanish paprika, quickly mix together, then add in the finely grated tomato (about 1/2 cup - 115 grams), mix together and simmer
After 3 minutes and the tomato sauce has thickened, add in 1 cup uncooked Spanish round rice, 1/4 oz squid ink and season everything with sea salt & black pepper, mix continuously for about 2 minutes, then pour in the saffron infused fish broth, the cuttlefish we cooked earlier and turn up the heat to a high heat, give it one final mix so everything is evenly distributed, do not mix again
About 8 to 9 minutes after turning up the heat, and a lot of the broth has been absorbed by the rice, but there is still some left, lower the fire to a low-medium heat, simmer for 3 to 5 minutes or until all the broth has been absorbed, then hit back to a medium-high heat and go for 90 seconds, to achieve the socarrat, then remove the pan from the heat, cover with a dishcloth and let it sit for 5 minites
Uncover the pan and garnish with lemon wedges and sprinkle with finely chopped fresh parsley, enjoy!
Get the Saffron Threads I used to make this recipe
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