Arroz Negro, or black rice, is a seafood dish loved all over Castellón, Valencia, and Alicante.
Its deep, dark colour comes from squid ink. This gives the dish its dramatic look and rich, distinctive flavour.
It’s a true coastal classic, usually made with whatever fresh fish or seafood is available that day. As a result, no two versions are exactly the same, but they always taste fantastic.
Traditionally, cooks prepare it in a wide, shallow paella pan. This helps the rice cook evenly and keeps the texture light and fluffy.
How to cook Arroz Negro
Start by cleaning some mini cuttlefish. Remove the scallop and stomach, but keep the ink.
Next, heat good olive oil in a pan and sauté the cuttlefish with a pinch of salt until tender. Then add crushed garlic and tomato, and stir well.
Pour in fish stock and the reserved ink, then bring everything to a boil. Season lightly and add the rice. Give it a good stir so it cooks evenly.
After about five minutes on the stove, transfer the pan to a preheated oven at 180°C. Let the rice finish cooking there.
Meanwhile, boil some mussels in a separate pot and set them aside.
Once the rice is ready, remove it from the oven and place the halved mussels on top for the final touch.
Serve your Arroz Negro with creamy alioli. The garlic adds a smooth contrast to the bold, briny rice.
