Arròs Negre: Spain’s Deeply Flavoured Black Rice

Arròs negre (literally “black rice”) is a striking rice dish from the Catalan and Valencian coasts of Spain, known for its inky black colour and rich, savoury flavour. Made with cuttlefish or squid and coloured with their ink, it’s a close cousin of paella, but with a bolder, more maritime identity. Though once considered humble fisherman’s fare, arròs negre is now a prized specialty in many seafood restaurants across Spain.

What makes this dish special is the deep umami from the squid ink, the sofrito (a slow-cooked tomato and onion base), and the short-grain rice that absorbs every nuance of the broth. Traditionally cooked in a wide paella pan, it’s often finished in the oven and served with a dollop of allioli (garlic mayonnaise) on the side.

Ingredients (Serves 4)

• 320 g short-grain rice (such as Bomba or Calasparra)
  
• 500 g squid or cuttlefish, cleaned and chopped
  
• 1 onion, finely chopped
  
• 2 tomatoes, grated
  
• 2 garlic cloves, minced
  
• 750 ml fish stock (preferably homemade or good quality)
  
• 2–3 sachets (8–10 g) squid or cuttlefish ink
  
• 100 ml dry white wine
  
• 4 tbsp olive oil
  
• Salt, to taste
  
• Lemon wedges and allioli, to serve
  

Method

1. Prepare the sofrito: Heat the olive oil in a wide, shallow pan. Add the chopped onion and cook slowly until translucent. Stir in the garlic and cook for another minute, then add the grated tomato. Let the mixture simmer until it thickens and darkens, around 10–15 minutes.
   
2. Add the squid: Stir in the chopped squid and cook for 5–7 minutes until tender and lightly caramelised.
   
3. Deglaze and add ink: Pour in the white wine and let it reduce slightly. Dissolve the squid ink in a ladle of warm stock and add it to the pan, mixing thoroughly.
   
4. Cook the rice: Stir in the rice and coat it well in the mixture. Pour in the remaining hot fish stock, season with salt, and spread the rice evenly. Do not stir after this point. Simmer gently for 18–20 minutes, until the rice is cooked and the liquid is absorbed.
   
5. Rest and serve: Let it rest for 5 minutes. Serve with lemon wedges and a spoonful of allioli.