Arroz Negro (Valencian Squid Rice)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of Spain | Rice Recipes 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). Arroz negro should not be confused with black rice, the collective name for several types of rice that have a naturally dark color. This dish's dark color comes from the ink which also enhances its seafood flavor. The traditional recipe for this dish calls for squid ink, cuttlefish or squid, rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. However, many cooks add other seafood as well, such as crab and shrimp. In addition to Valencia, this dish is also popular in Cuba and Puerto Rico where it is known on both islands as arroz con calamares (rice with squid in Spanish). The below recipe is based on the one by Juanry Seguí, a prominent Valencian chef.

Cuisine: Spain · categories: Boiled recipes; Halal recipes; Main course recipes; Mediterranean recipes; Medium Difficulty recipes; Pescatarian recipes; Recipes; Recipes using crab; Recipes using fish; Recipes using garlic; Recipes using red bell pepper; Recipes using rice; Recipes using squid; Recipes with images; Recipes with metric units; Spanish recipes

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