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Last updated 2 November 2026 · Questions: support@dailybreadrecipe.com

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Arroz Negro (Valencian Squid Rice)

Serves 6 Time 90 minutes Difficulty 3/5 Ingredients 15 Steps 16
Arroz Negro (Valencian Squid Rice)

Arroz negro or arròs negre ("black rice" in Spanish and Catalan respectively) is a Valencian dish of cuttlefish (or squid) and rice which is very similar to seafood paella. In fact, some call it paella negra (black paella in Spanish).

Ingredients

Paella

  • 3 pounds diced squid
  • 1 pounds green cubanelle peppers
  • 6 cloves garlic, minced
  • 2 cups Valencian rice
  • 3 teaspoons squid ink
  • 1 tablespoon sweet paprika
  • 1 tablespoon sea salt
  • Olive oil

Broth

  • 8 oz crab
  • 8 oz smelt or fish heads
  • 1 medium onion
  • 1 medium green or red bell pepper
  • 3 cloves of garlic
  • 2 bay leaves
  • 1 gallon of water

Steps

Broth

  1. Quarter one onion and one bell pepper. Put in large pot with remaining broth ingredients.
  2. Boil about 30 minutes. Occasionally press ingredients against pot bottom with potato masher or ladle.
  3. Strain broth. Set aside. Discard boiled seafood.

Paella

  1. Pour enough oil into paellera to cover bottom. Heat over medium flame.
  2. Add 1 teaspoon salt to cubanelles. Sauté until soft.
  3. Add squid. Sauté 2 minutes.
  4. Add garlic. Sauté until brown, without burning.
  5. Add rice. Braise until coated with oil.
  6. Add paprika. Sauté no more than 15 seconds. Quickly add four cups broth to prevent burning.
  7. Add squid ink. Mix well.
  8. Boil broth. Simmer 2 minutes.
  9. Taste broth. If bland, add 1 teaspoon salt at a time.
  10. Add the rice.
  11. After about 20 minutes simmering, start tasting rice and reduce heat a bit. Do not let rice get too soft. Taste every 10 minutes, reducing heat slightly each time, until center is slightly underdone. This takes 30 minutes to an hour.
  12. Done when rice is slightly firm to the bite (al dente), paella is a little moist but not soupy, and toasted rice is on the bottom.
  13. Remove paellera from heat. Cover with white towel (NOT ALUMINUM FOIL). Rest 5 minutes before serving.

Notes from the original

  • To save time, start preparing the paella once the broth starts boiling.

Source. Adapted from “Cookbook:Arroz Negro (Valencian Squid Rice)” by Wikibooks contributors, revision of 2026-04-12, licensed under CC BY-SA 4.0.

Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.

Photo. Arroz negro 02.JPG by RecoveryMinded, Public domain, via Wikimedia. Resized; otherwise unchanged.