Arròs Negre – Squid Ink Rice Recipe

Recipe By Slurrp

Arròs Negre, also known as Squid Ink Rice, is a traditional Spanish dish that features rice cooked with squid ink, giving it a striking black color. The dish is typically made with fresh seafood such as squid or cuttlefish, which adds a rich and briny flavor to the rice. The rice is cooked in a flavorful broth made with onions, garlic, tomatoes, and spices, resulting in a delicious and visually stunning dish.

4.8
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1hr 30minstotal
1hr 30m.total
Arròs Negre – Squid Ink Rice
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Ingredients for Arròs Negre – Squid Ink Rice Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Finely Chopped
  • 3/4 cloves Cloves Garlic, Minced
  • 125 gram Squid Or Cuttlefish, Cleaned And Sliced
  • 1/2 cup Short Grain Rice
  • 1/2 Sachets Squid Ink
  • 1 cup Fish Or Seafood Broth
  • As required Salt And Pepper To Taste
  • as needed Fresh Parsley, For Garnish

Directions: Arròs Negre – Squid Ink Rice Recipe

Cooking Directions

  • STEP 1.In a large paella pan or a wide, shallow skillet, heat olive oil over medium heat.
  • STEP 2.Add onions and garlic, and cook until softened and fragrant.
  • STEP 3.Add the squid or cuttlefish and cook until lightly browned.
  • STEP 4.Stir in the rice and cook for a few minutes until it is well coated with the oil and flavors.
  • STEP 5.Add the squid ink and stir well to evenly distribute the color.
  • STEP 6.Pour in the fish or seafood broth and bring to a simmer.
  • STEP 7.Cover the pan and cook for about 15-20 minutes, or until the rice is tender and has absorbed the liquid.
  • STEP 8.Remove from heat and let it rest for a few minutes before serving.
  • STEP 9.Garnish with fresh parsley and serve hot.

Cooking Tips

  • Make sure to use fresh squid ink for the best flavor and color.
  • If you can't find squid ink, you can substitute it with squid ink paste or powder.
  • Serve the Arròs Negre with a squeeze of lemon juice for a refreshing citrusy flavor.

Storage and Serving

  • Arròs Negre is best served immediately while it is still hot and fresh.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the leftovers in a pan with a splash of water or broth to prevent the rice from drying out.
Nutrition
value
3108
calories per serving
266 g Fat30 g Protein161 g Carbs13 g FiberOther

Current Totals

  • Fat
    266g
  • Protein
    30g
  • Carbs
    161g
  • Fiber
    13g

MacroNutrients

  • Carbs
    161g
  • Protein
    30g
  • Fiber
    13g

Fats

  • Fat
    266g

Vitamins & Minerals

  • Calcium
    283mg
  • Iron
    14mg
  • Vitamin A
    324mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    5mg
  • Vitamin B9
    272mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    57mg
  • Vitamin E
    43mg
  • Copper
    < 1mcg
  • Magnesium
    192mg
  • Manganese
    4mg
  • Phosphorus
    526mg
  • Selenium
    35mcg
  • Zinc
    5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp