Seafood Rice From Spain Arros Negre Recipe

Diving into the depths of flavor with this Arros Negre recipe feels like embarking on a culinary adventure! Get ready to unleash your inner gourmet as we transform simple ingredients into this stunning, jet-black seafood delight.

Arros Negre, a dish from Spain, has something enchanting about it. I adore how the arroz negro, a black rice dish, owes its inky hue to the added squid ink.

Short-grain rice and rich broth from a deep-sea fish create a creamy, decadent pairing, one that my tastebuds never turn away from, especially when tender pieces of squid are tucked into the mix. Flavors of garlic and smoked paprika speak with quiet authority, while freshly ground black pepper adds just the right zip to the dish.

And don’t forget about the lemon. The warm, dark magic of this dish is nearly balanced by the vitamins, minerals, and protein it offers.

Ingredients

• Short-grain rice (Bomba or Arborio): Rich in carbohydrates, provides the dish’s essential texture.
• Squid: High in protein, low in fat, brings a delicate seafood flavor.
• Extra virgin olive oil: Healthy fats, adds depth and richness to the dish.
• Garlic: Adds aromatic complexity and boosts immunity.
• Squid ink: Offers a unique briny flavor and dramatic color.
• Smoked paprika: Contributes a smoky depth and vibrant color.
• Fish stock: Enhances the umami seafood flavor.

Ingredient Quantities

• 2 cups short-grain rice (such as Bomba or Arborio)
• 4 cups fish stock
• 1 pound squid, cleaned and cut into rings
• 1/4 cup extra virgin olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 medium tomato, grated
• 1 tablespoon squid ink
• 1 teaspoon smoked paprika
• Salt to taste
• Freshly ground black pepper to taste
• 1 tablespoon chopped fresh parsley
• Lemon wedges for serving

How to Make this

1. In a large pan over medium heat, warm up the olive oil. Add in the onion and garlic and sauté until the onion is clear.

2. Incorporate the grated tomato and sauté for around 3-4 minutes, letting the tomato diminish and develop into a sauce.

3. Include the squid rings in the pan and continue cooking for an additional 3-4 minutes. This time is necessary to ensure the rings are lightly browned and ready to serve. In the next step, you may add more ingredients to the pan, but don’t overcrowd it.

4. Combine the rice with the tomato and squid mixture, making certain the seafood and sauce evenly coat the rice.

5. Dissolve the ink in a cup of the fish stock and add that to the pan, stirring thoroughly until the rice is a deep black.

6. Add the remaining fish stock, the smoked paprika, and a generous amount of salt and pepper to the pot. Bring to a boil.

7. Lower the heat to low and let the rice cook for about 18-20 minutes, until the liquid is mostly gone and the rice is tender.

8. If the rice is not adequately cooked and seems a bit dry, you can always add more warm fish stock and the rice will finish cooking.

9. After cooking, take the pan off the heat and allow the rice to rest for 5 minutes before serving.

10. Serve with lemon wedges and a sprinkling of chopped parsley on top. Dig in to your Arros Negre!

Equipment Needed

1. Large pan or skillet
2. Measuring cups
3. Measuring spoons
4. Grater (for the tomato)
5. Knife
6. Cutting board
7. Stirring spoon or spatula
8. Small cup or bowl (for dissolving squid ink)
9. Ladle (optional, for adding fish stock if needed)

FAQ

• What type of rice is best for Arros Negre?Bomba or Arborio rice, types of short-grain rice, are the best to use because they absorb flavors well and yield the desired texture.
• Can I use store-bought fish stock?It is possible to use fish stock bought from the store; just be certain that it is of good quality, for the best flavor.
• Is it necessary to use squid ink?Indeed, the essential black color and unique flavor of Arros Negre come from squid ink.
• Can I substitute the squid with another seafood?While squid is traditional, you could use cuttlefish or octopus, alternatively, for a similar texture.
• How do I prevent the rice from becoming too mushy?The accurate proportion of rice to liquid must be used, and the rice should be allowed to simmer gently until it is al dente.
• Is it important to use smoked paprika?For an authentic flavor, it’s recommended to use smoked paprika, which lends depth and complexity to the dish.
• How should I serve Arros Negre?Present with lemon wedges for an added infusion of brightness and finish with chopped parsley for a freshness touch.

Seafood Rice From Spain Arros Negre Recipe Substitutions and Variations

2 cups short-grain rice (for instance, Carnaroli in place of Bomba or Arborio)
substitute fish stock with 4 cups chicken or vegetable stock
1 lb. of either shrimp or cuttlefish, to substitute for squid.
1/4 cup canola oil instead of extra virgin olive oil
1 tablespoon of soy sauce mixed with a bit of water can replace squid ink.

Pro Tips

1. Use Homemade Fish Stock For richer flavor, make your fish stock using fish bones and a few aromatic vegetables like onions, celery, and carrots. It enhances the depth of the dish.

2. Toast the Rice Before adding the liquid, lightly toast the rice in the oil for a couple of minutes. This adds a nutty flavor and helps the grains maintain their shape.

3. Squid Ink Handling Mix the squid ink with a small amount of stock separately to ensure it dissolves completely before adding it to the main dish. This prevents clumps and ensures an even color.

4. Control the Heat When cooking squid, make sure not to overcook it. If it’s on the heat too long, the squid can become rubbery, so monitor it closely.

5. Resting Period After cooking, allow the Arros Negre to rest for about 5 minutes with the lid on or covered with a cloth. This helps the flavors meld together and ensures the rice absorbs remaining moisture.