Arroz negro (squid and rice) Recipe

What is Arroz negro (squid and rice)

Toss the rice in a pan continually for one minute while it is cooking over medium heat. After adding the wine, continue to cook for one more minute. After the stock has been boiled, stir in the squid ink as well. Include some minced fresh parsley in the dish. Maintain a steady simmer over medium heat for ten to twelve minutes without disturbing the rice. Taste a little bit of the rice.

Arroz negro (squid and rice)

At this point, the vast majority of the liquid ought should have been absorbed, and it ought to be fragile. Continue to cook for an additional 4 to 5 minutes before topping the dish with the squid that was previously put aside. Take the dish off the heat, cover it, and let it stand for approximately five minutes.


  • kcal756
  • fat32.2g
  • saturates5g
  • carbs61g
  • sugars5.5g
  • fibre4.6g
  • protein48.2g
  • salt1.7g


  • olive oil
  • 1 onion, finely diced
  • 1 stalk celery, finely diced
  • 2 bay leaves
  • 500g squid, cleaned, patted dry, and sliced
  • 1.2 liters light fish stock
  • 4 x 4g sachets squid ink
  • 1 fat clove of garlic, crushed
  • 1 tsp smoked paprika
  • a bunch of flat-leaf parsley, finely chopped
  • 300g paella rice
  • 125ml white wine
  • 8 whole raw king prawns
  • 1/2 lemon


  • 1 egg yolk
  • 125ml olive oil
  • 1 clove of garlic, crushed
  • 1 tbsp lemon juice
  • a pinch of cayenne pepper


Arroz negro (squid and rice) Recipe 1


First, in a large skillet over medium heat, add 2 tablespoons of oil and sauté the onion, celery, and bay leaves for 3 minutes, or until the onion is translucent and the celery is tender. Toss in the squid and simmer for 20 minutes at a low temperature, or until cooked.



Squid ink should be added to the hot fish stock in a separate pan. Just keep it at a low boil.



Fry the squid for one more minute before adding the garlic, paprika, and half of the parsley. Take off the bay leaves and cut them very small; then return them to the pan with the rice. Combine the rice with the oil by stirring it until it is well covered.



Then, add the wine, give it a quick toss, and simmer for 5 minutes. Pour in the dark stock and adjust the seasoning. Don’t bother stirring it while it simmers. When the ten minutes are up, tuck the raw prawns under the rice. Continue cooking for another 5-10 minutes, or until the liquid is absorbed, the rice is soft, and the prawns are done.



Put the egg yolk in a large glass and combine it with the spices and 1 tablespoon of water using a stick blender to make the aioli. Slowly include the oil while continuing to stir until an emulsion forms and a thick paste forms. Add the garlic, lemon juice, and cayenne pepper and mix well.



Cover the rice and take it off the heat when it’s done. Stop what you’re doing and take a break for 5-10 minutes. Serve with aioli and the leftover parsley.

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