Black paella, or arroz negro, is one in every of my favourite Spanish rice dishes. The superb shade of the rice catches your eye instantly, but it surely’s the mouthwatering flavors of the fragile rice, salty squid ink, and the wealthy spices and aromatics that make this such a particular dish!
In the event you’re in search of extra paella recipes, ensure to take a look at my basic recipes for Valencian paella and seafood paella.
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Introduction
After I first tried black paella in Valencia, I used to be mesmerized by the placing sight of arroz negro—inky black rice topped with prawns and lemon wedges. This showstopping dish owes its hue to squid ink, which is a pure meals coloring utilized in Spain for hundreds of years.
The actual magic lay not within the seafood, however within the rice. Every spoonful revealed socarrat: a crispy, irresistible layer of browned rice on the backside of the pan, which is the mark of a well-cooked paella.
Paella is about nailing the fragile texture of the rice, cooking the rice to the excellent crispness with out drying it out, and discovering the stability of spices, inventory, and veggies. Get pleasure from this celebration of Spain’s wealthy culinary legacy!
Elements
Questioning what the important thing elements are on this well-known black paella? Let’s speak about an important elements on this Valencian dish.
- Rice: It is best to make use of the brief grain Spanish bomba rice if you will discover it. The sort of rice can take in 3 occasions its weight in liquid, making a flavorsome and not-too-soggy paella. If you cannot discover it, use arborio rice.
- Squid Ink: This inky black liquid has been used as a pure meals coloring in Spain for hundreds of years. It brings an eye catching shade and salty, umami taste to this rice dish.
- Saffron: Though you may’t see the vivid yellow that saffron brings on this dish, you will nonetheless want its delicate, grassy, fragrant taste that makes paella uniquely scrumptious.
See recipe card for full data on elements and portions.
The best way to Make Black Paella
In the event you’d prefer to see the complete elements and directions, scroll to the underside of the put up for the printable recipe card.
- Place a paella or broad frying pan over medium warmth and add the oil. Sauté the squid rings for 30 seconds, then put aside. (picture 1)
- Add the onion and pepper to the pan and sauté for 4-5 minutes, or till the onion is translucent. (picture 2)
- Add the garlic and spices and cook dinner for 1 minute, then add the tomato paste and cook dinner for 2 extra minutes. (picture 3)
- Combine within the rice and add the wine, letting it simmer for five minutes, till it has virtually fully evaporated. (picture 4)
- Stir in the inventory and squid ink and season with salt. (picture 5)
- Convey to a boil, then flip all the way down to a simmer and cook dinner for quarter-hour, or till the inventory has diminished and the rice is nearly cooked. Do not stir at this stage! (picture 6)
- Place the prawns on high of the rice and cook dinner for an additional 4-6 minutes, or till the prawns are opaque and pink. Add the squid. (picture 7)
- Take the paella off of the warmth and let it sit for 10 minutes. Serve out of the pan and garnish with lemon wedges. Get pleasure from! (picture 8)
Recipe FAQs
Black paella (paella negra) is produced from Spanish bomba rice combined with aromatics, squid rings, prawns, and squid ink. The ink offers it an earthy taste and an eye catching shade!
This showstopping paella has a salty umami taste from the squid ink, and hints of taste from the aromatics, seafood inventory, and spices within the dish. It is a great mixture of crispy Spanish rice with tender seafood.
Though most paellas are yellow from the saffron, one paella is a really completely different shade: the black paella, or paella negra. Although any such paella additionally contains saffron, the primary distinction is that it is coloured black by squid ink.
Serve
Be certain to serve the black paella when it is sizzling and contemporary off of the range so you may benefit from the socorrat (the crispy rice on the underside) when it is one of the best. Garnish with a squeeze of lemon juice, and luxuriate in with a dry white wine!
In the event you nonetheless have room, serve this black paella with different conventional Spanish dishes, like ensalada mixta, cava sangria, pimientos de padrón, or a slice of Spanish almond cake.
Knowledgeable Ideas
- You’ll be able to substitute the meat, poultry, seafood, or greens with what you may have readily available.
- One of the best rice for paella is bomba. It is a Spanish short-grained rice that is starchy and absorbs a whole lot of liquid with out getting mushy. If you cannot discover it, it’s also possible to use arborio.
- To cook dinner this dish correctly, spend money on a large, flat pan referred to as a paella. If you cannot get one, use the widest frying pan you may have.
Black Paella (Arroz Negro)
This black paella recipe will make you one of the best arroz negro outdoors of Spain! Convey the wealthy flavors of Spain into your kitchen with this simple, one-pan recipe.
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Price
Servings: 6
Energy: 366.87kcal
Directions
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Place a paella (or broad frying pan) over medium warmth and add the olive oil. When the oil is sizzling, add the squid rings and sauté for 30 seconds, then set the squid apart.
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Add the onion and bell pepper to the pan, including extra olive oil if wanted, and sauté for 4-5 minutes, or till the onion is delicate and translucent.
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Add the garlic, paprika, cumin, and saffron and sauté for an additional minute, or till fragrant. Stir within the tomato paste and cook dinner for an additional 2 minutes.
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Stir within the rice, then add the wine and simmer for five minutes, or till the wine has virtually fully evaporated.
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Add the inventory and squid ink to the pan and stir to mix. Season with salt.
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Convey to a boil, then instantly scale back to a delicate simmer for quarter-hour, or till the inventory has diminished and the rice is nearly cooked. Do not stir, although! Leaving it alone will assist the crispy layer of rice (socarrat) to develop on the underside of the pan.
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Add the prawns on high of the rice and cook dinner for 4-6 minutes, or till the prawns are pink and opaque. Add the sautéed squid rings on high of the paella.
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Take off of the warmth and go away the paella to face for about 10 minutes. Serve it sizzling proper out of the pan, and garnish with lemon wedges. Get pleasure from!
Notes
- You’ll be able to substitute the meat, poultry, seafood, or greens with what you may have readily available.
- One of the best rice for paella is bomba. It is a Spanish short-grained rice that is starchy and absorbs a whole lot of liquid with out getting mushy. If you cannot discover it, it’s also possible to use arborio.
- To cook dinner this dish correctly, spend money on a large, flat pan referred to as a paella. If you cannot get one, use the widest frying pan you may have.
Diet
Serving: 1serving | Energy: 366.87kcal | Carbohydrates: 53.85g | Protein: 14.85g | Fats: 6.99g | Saturated Fats: 1.15g | Polyunsaturated Fats: 1.3g | Monounsaturated Fats: 3.79g | Ldl cholesterol: 88.07mg | Sodium: 587.53mg | Potassium: 496.98mg | Fiber: 2.64g | Sugar: 3.74g | Vitamin A: 1060.16IU | Vitamin C: 40.15mg | Calcium: 98.32mg | Iron: 2.24mg
Pictures by Giulia Verdinelli
