Arroz Negro (Valencian Squid Rice)
Arroz negro or arròs negre ("black rice" in Spanish and Catalan respectively) is a Valencian dish of cuttlefish (or squid) and rice which is very similar to seafood paella. In fact, some call it paella negra (black paella in Spanish).
- Prep
- 41 min
- Cook
- 1 hr 37 min
- Total
- 2 hr 18 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
15-inch (38-centimeter) paellera
Equipment
2-gallon pot
Equipment
Rice skimmer
Equipment
Sharp chopping knife
Equipment
Large serving spoon
Equipment
Potato masher
Equipment
A clean, white towel large enough to cover the paellera
Equipment
A wide heating source such as: A stove large enough to accommodate the size of the paellera (you'll have to straddle two burners at once and rotate the paellera periodically for even cooking.) A gas burner designed specifically for paelleras A charcoal barbecue A low, forged steel to support the paellera
Procedure
Please read Paella cooking techniques before attempting this recipe.
Procedure
Cut one onion and one bell pepper into quarters and place in a large pot with the rest of the broth ingredients.
Procedure
Boil for about 30 minutes. Occasionally press the ingredients against the bottom of the pot with a potato masher or ladle to squeeze out their flavors.
Procedure
Strain the broth and set aside. Discard the boiled seafood.
Procedure
Pour enough oil into a paellera to cover the bottom and heat over a medium flame.
Procedure
Add 1 teaspoon of salt to cubanelles and sauté until soft.
Procedure
Add squid and sauté for 2 minutes.
Procedure
Add garlic and sauté until brown (be careful not to burn).
Procedure
Add rice and braise until coated with oil.
Procedure
Add paprika and sauté for no more than 15 seconds then quickly add four cups of broth to prevent the paprika from burning.
Procedure
Add squid ink and mix well.
Procedure
Bring broth to a boil and then simmer for 2 minutes.
Procedure
Taste the broth and invite your dinner guests to do so as well. If it tastes bland, add 1 teaspoon of salt at a time until everybody approves.
Procedure
Add the rice.
Procedure
Begin tasting the rice after it's been simmering for about 20 minute and reduce the heat a bit. Make sure the rice doesn't get too soft. Check the rice again every 10 minutes and reduce the heat slightly after each taste. Your goal is to wind up with rice that has a slightly underdone center. The time it takes to reach this point can vary from 30 minutes to an hour depending on your cooking gear.
Procedure
Your paella is done once you've accomplished the following three things: 1) The rice should be slightly firm to the bite. Italians use the same approach when cooking pasta. They call this texture al dente, 2) The paella should be a little moist but not soupy, 3) You should have a bit of toasted rice on the bottom of the paellera. This is considered a delicacy throughout the Spanish-speaking world.
Procedure
Remove the paellera from the heat and cover it with a white towel (NOT ALUMINUM FOIL). Allow it to sit for 5 minutes before serving.
Notes, tips, and variations
To save time, start preparing the paella once the broth starts boiling.
Photo: RecoveryMinded · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 26 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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