Black Mediterranean Rice – Arroz Negro

Black Mediterranean Rice

This is one of those exotic rice dishes that are extremely popular throughout Spanish coastal towns. It´s made in a traditional and typical Spanish paella pan, using similar ingredients as a seafood paella, ok a lot less seafood, but still very similar. The difference being that the star of the dish is the black rice, but also offers squid and some simple veggies. What gives this rice its distinct color is the use of squid ink, which is 100% safe to consum and offers a great flavor to the rice. You can usually find squid ink at most local Asian markets or Mediterranean markets. If you don´t have a paella pan to cook this recipe, that´s ok, you can use any type of large frying pan to get the job done. Watch the video below on how to make this black Mediterranean rice or check out our written recipe below the video, and enjoy the luxuries of Spanish Mediterranean fare. Salud!

Black Mediterranean Rice Recipe - Arroz Negro
Serves 2
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Ingredients
  1. (1) Cup Round Rice
  2. (1) Tube of Squid
  3. (1) Red Bell Pepper
  4. (1/2) Onion
  5. (5) Cloves of Garlic
  6. (1/2) Cup Extra Virgin Spanish Olive Oil
  7. (1/2) Tsp Smoked Paprika
  8. (1/2) Cup Tomato Puree
  9. (1/4) Oz. Squid Ink
  10. (1/4) Cup White Wine
  11. (2 1/4) Cups Water
  12. Fresh Parsley
  13. Sea Salt
  14. Fresh Lemon
Instructions
  1. Finely mince 5 cloves of garlic, finely dice 1/2 of a large onion, cut a red bell pepper into thin strips and cut a cleaned tube of squid into small cubes
  2. Heat a paella pan (or any type of large frying pan) with a medium heat and add 1/2 cup of extra virgin Spanish olive oil to the pan
  3. Once the oil get´s hot, season it with some sea salt and add the diced onions, mix with the oil and cook for about 3 minutes, then add the minced garlics and the red bell pepper strips and cook for another 5 minutes, stirring occasionally
  4. Make a well in the middle of the pan and add the cubed squid, cook for about 2 minutes, then add 1/2 teaspoon of smoked paprika and some sea salt and mix everything together
  5. Next add 1/2 cup of tomato puree and some freshly chopped parsley, mix together and cook for about 3 minutes
  6. Now add 1 cup of round rice to the pan, about a 1/4 ounce of squid ink and a 1/4 cup of white wine, mix everything together until well mixed, then cook until all the wine has evaporated into the rice, then add 2 1/4 cups of water and crank up the heat to a medium-high, do not stir the rice, just create pockets in the pan to evenly distribute the rice throughout the pan
  7. After about 10 minutes, lower the fire to a LOW heat and simmer for another 10 minutes, once there is almost no broth left in the pan, remove the pan from the heat and cover with a cloth for 5 minutes
  8. Garnish the pan with some lemon wedges and eat directly from the pan
  9. Enjoy!
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