Black Rice (arroz Negro)

Black Rice (Arroz Negro) is a traditional dish from Valencian cuisine, known for its rich and unique flavor. This recipe is a delicious way to experience the bold and aromatic flavors of Spain.

Black Rice (arroz Negro)

Ingredients

  • 400g black rice
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 1 red bell pepper, diced
  • 500ml fish or vegetable stock
  • 200g squid or cuttlefish, cleaned and sliced
  • 150g prawns, peeled and deveined
  • 1 tsp smoked paprika
  • 1/2 tsp saffron threads
  • Salt and pepper to taste
  • Extra virgin olive oil

Instructions

  1. In a paella pan or large skillet, heat olive oil over medium heat.
  2. Add the chopped onion and cook until softened.
  3. Stir in the minced garlic and diced red bell pepper, and cook for a few minutes.
  4. Add the black rice, smoked paprika, and saffron threads, and stir to coat the rice with the oil and spices.
  5. Pour in the stock and bring to a simmer. Cook for 10 minutes.
  6. Add the sliced squid or cuttlefish, and continue to cook for another 10 minutes.
  7. Gently stir in the prawns and cook for an additional 5-7 minutes, or until the rice is tender and the seafood is cooked through.
  8. Season with salt and pepper to taste.
  9. Remove from heat and let the arroz negro rest for a few minutes before serving.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
8g
Fat
10g

Supplies

Paella pan or large skillet Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Serve the arroz negro with a side of aioli and a fresh green salad.

Tips & tricks

For the best flavor, use high-quality saffron and smoked paprika in this recipe.

Cost

$20