Arroz negro is a Spanish rice dish made with squid or cuttlefish, which gets its deep black color from squid ink. It’s popular in Spain’s coastal regions, particularly Catalonia and Valencia.
Start by sautéing chopped onion and garlic in a large, shallow pan or paella pan until soft. Add diced tomato and cook for a few minutes until it breaks down.
Next, add the squid or cuttlefish and cook for a few minutes until lightly browned. Then add the rice and stir well to coat the grains in the oil and spices.
Add enough water or fish stock to cover everything, along with the squid ink, saffron, salt and pepper. Once the liquid boils, lower the heat and simmer until the rice is cooked and the liquid has been absorbed, stirring occasionally so it doesn’t stick and cooks evenly.
Once the black rice is ready, garnish it with chopped parsley and lemon wedges and serve hot. It’s rich and flavorful, with a slightly briny taste from the ink and tender pieces of squid or cuttlefish. Squid ink can seem intimidating, but it gives the dish a unique depth that’s well worth trying.