Arroz Negro

Arroz Negro is a Spanish dish celebrated for its dramatic black hue and rich, complex flavors. Infused with squid ink, this black rice dish offers a taste of the sea in every mouthful. Traditionally, it features a mix of seafood such as squid, shrimp, and clams, contributing to its briny and savory profile. Arroz Negro presents an opportunity to indulge in the distinct and delightful tastes of Mediterranean cuisine, making it an enticing option for seafood enthusiasts seeking culinary exploration.

Ingredients

• 2 cups black rice
• 1 lb assorted seafood (squid, shrimp, clams)
• 1/4 cup olive oil
• 1 whole onion, chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 4 cups seafood or chicken broth
• 1/2 cup white wine
• 1/4 cup squid ink
• 1/4 cup parsley, chopped

Instructions

1. Heat olive oil in a large paella pan over medium heat until shimmering.
2. Add chopped onion and minced garlic, sautéing until softened, about 3 minutes.
3. Stir in the smoked paprika and black rice, making sure the rice is well coated in oil.
4. Pour in the white wine and let it simmer until reduced by half.
5. Add seafood or chicken broth, squid ink, and assorted seafood. Stir to combine.
6. Bring the mixture to a boil, then reduce heat to a low simmer. Cover and cook for 20-25 minutes until the rice is cooked through and the seafood is tender.
7. Remove the pan from heat and let it sit, covered, for an additional 5 minutes to allow flavors to meld.
8. Sprinkle chopped parsley over the dish just before serving.

Keywords: Dinner, Squid Ink, Mediterranean, Paella, Spanish

Spice Rack: Smoked Paprika

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