Spanish Squid Ink Paella, or Arroz Negro, is a visually striking dish that combines short-grain rice with rich seafood broth and squid ink. The result is a dramatic black canvas topped with tender calamari rings, providing a delightful contrast in texture. Served with creamy garlic aioli, this dish is both savory and satisfying, perfect for impressing guests or enjoying a special meal at home.
Ingredient benefits
How the main ingredients in this dish support your health
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Calamari
Calamari is a great source of lean protein and provides essential nutrients like vitamin B12 and selenium, which are important for energy and immune function.
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Bomba rice
Bomba rice is known for its ability to absorb flavors while remaining firm, making it ideal for paella. It provides a satisfying texture and is a good source of carbohydrates.
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Garlic Aioli
Garlic aioli adds a creamy texture and rich flavor, while garlic itself is known for its potential immune-boosting properties and heart health benefits.
Preparation
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Step 1 5 min
In a traditional wide, flat paella pan, heat olive oil over medium-high heat. Quickly sauté the calamari rings for about 2 minutes until they are just opaque. Remove them from the pan and set aside to prevent overcooking, which can make them rubbery.
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Step 2 5 min
Lower the heat and add the finely chopped onion and garlic to the same pan. Sauté until they are soft and fragrant, about 3-4 minutes. Add the Bomba rice and stir to coat it evenly in the oil, allowing it to absorb the flavors.
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Step 3
In a separate bowl, stir the squid ink into the warm seafood broth until well combined. Pour this mixture into the rice in the pan. Make sure not to stir the rice from this point onward.
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Step 4 20 min
Let the paella simmer gently over low heat. Allow the dramatic black liquid to absorb and the rice to become tender, which should take about 20 minutes. Keep an eye on the liquid level and ensure it doesn’t dry out too quickly.
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Step 5
In the last few minutes of cooking, arrange the sautéed calamari rings on top of the rice. This will allow them to warm through without overcooking.
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Step 6
Once the rice is tender and the liquid is absorbed, remove the paella from heat. Serve the intensely black rice with dollops of bright white garlic aioli on the side for dipping.
