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.
Cook with confidence
Cook's notes
For the best texture, ensure the Bomba rice is cooked evenly, absorbing the seafood broth while remaining slightly al dente. The squid ink adds a unique flavor and color, so stir it in gently to avoid clumping. Cook the calamari just until tender, as overcooking can make it rubbery; aim for about 2-3 minutes in the pan. Timing is crucial; let the paella rest for a few minutes after cooking to allow the flavors to meld.
Substitutions
If you can't find Bomba rice, Arborio rice can be used as a substitute, though it may result in a creamier texture. For a different flavor profile, you can replace calamari with shrimp or mussels, but adjust cooking times accordingly. If squid ink is unavailable, you can use cuttlefish ink or omit it for a lighter dish, though it won't have the signature black color.
Storage & leftovers
Store any leftover paella in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of broth to prevent the rice from drying out. Avoid freezing the dish, as the texture of the rice and seafood may suffer upon thawing.
Common failures
Common failures include overcooking the calamari, which can lead to a rubbery texture, and not allowing the rice to absorb enough broth, resulting in a dry dish. If the paella is too watery, increase the heat to evaporate excess liquid, but be careful not to burn the rice on the bottom. Ensure even heat distribution to prevent uneven cooking.
Why these ingredients
How each main ingredient earns its place in this recipe
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Spanish Bomba rice
Bomba rice is essential for paella as it absorbs a significant amount of liquid while maintaining its shape, creating a perfect texture. The ratio of rice to broth in this recipe is crucial; 1.5 cups of rice to 4 cups of broth ensures optimal absorption and flavor.
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squid ink View ingredient
Squid ink not only gives Arroz Negro its distinctive black color but also adds a rich, briny flavor that enhances the overall taste of the dish. The 2 tablespoons used in this recipe are enough to impart a deep flavor without overpowering the other ingredients.
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calamari View ingredient
Calamari provides a tender, slightly chewy texture that contrasts beautifully with the creamy rice. Using 1 pound of calamari ensures that each serving has a generous amount of seafood, making it a satisfying main dish.
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.
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