Arroz Negro
Spanish black rice simmered in a savory seafood broth with squid, shrimp, and mussels. The dramatic dark color comes from squid ink, creating an elegant and deeply flavorful one-pan meal.
- Total time
- 45 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 8 oz squid (about 8 oz), cleaned and cut into rings
- 6 whole large shrimp, peeled and deveined
- 8 whole mussels, cleaned and debearded
- 1 teaspoon squid ink
- 1 cup short-grain paella rice (such as bomba or senia)
- 2.5 cups seafood stock, divided
- ½ medium yellow onion, finely diced
- 3 whole garlic cloves, minced until pieces are smaller than grains of rice
- ½ teaspoon smoked paprika
- ¼ cup dry white wine
- 2 tablespoon fresh parsley leaves, finely chopped
Instructions
- 1
Place the squid on a cutting board and slice into thin rings about 0.25 inches thick, cutting straight down perpendicular to the board; set aside in a small bowl.
- 2
Peel away the dark outer skin from each shrimp by running your thumb under the shell from head toward the tail, then pull off the shell; set the peeled shrimp on a plate.
- 3
Inspect each mussel by squeezing the shell gently—discard any that feel very loose or cracked; rinse the live ones under cold water and rub away any brown hairy strands (beards) with your fingers.
- 4
Measure the squid ink (it will be dark purplish-black, the color of ink) and stir it into 0.25 cups of the seafood stock in a small bowl until the mixture is uniform and dark.
- 5
Set a 12-inch paella pan or large shallow skillet over medium-high heat and add 2 tablespoons of olive oil, tilting the pan so the oil coats the bottom evenly.
- 6
When the oil shimmers and moves quickly across the pan, about 90 seconds, add the diced onion and stir constantly with a wooden spoon for 2 minutes until the onion is soft and translucent.
- 7
Add the minced garlic and stir constantly for 30 seconds until the mixture smells strongly fragrant and the garlic begins to turn golden at the edges.
- 8
Sprinkle the smoked paprika into the pan and stir for 10 seconds so the spice coats the oil, infusing the pan with its aroma and color.
- 9
Pour the white wine into the pan and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan; let the wine bubble gently for 1 minute until slightly reduced.
- 10
Add the paella rice to the pan and stir constantly for 2 minutes, coating every grain with the oil and toasted spice mixture.
- 11
Pour in the remaining 2.25 cups of seafood stock and stir once, then reduce the heat to medium and do not stir again—let the rice cook undisturbed for 12 minutes until about half the liquid is absorbed.
- 12
Pour the squid-ink-infused stock into the pan and stir gently once; the liquid will turn dark purple-black, and this will cook into the rice, creating the signature black color.
- 13
Scatter the squid rings, shrimp, and mussels evenly across the surface of the rice and continue cooking over medium heat, undisturbed, for 8 minutes until most liquid is absorbed and the seafood begins to cook.
- 14
Check that the mussels have opened by lifting a few with tongs—any that remain tightly closed are not safe to eat and should be discarded; the shrimp should turn opaque pink.
- 15
Remove the pan from heat, cover the rim loosely with a clean kitchen towel (do not cover tightly with a lid, as steam will soften the crust), and let the pan rest for 2 minutes.
- 16
Uncover the pan and scatter the chopped fresh parsley evenly across the surface in small pinches, then squeeze 1 lemon wedge over the top if desired.
Tools you’ll need
- 12-inch paella pan or large shallow skillet
- cutting board
- sharp chef's knife
- wooden spoon
- small bowl
- plate
- tongs
- measuring cups
- measuring spoons
- kitchen towel
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