Squid Ink Paella (Arròs Negre/Arroz Negro)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
318 kcal
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Course
Main Course
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Cuisine
Spanish
Squid Ink Paella (Arròs Negre/Arroz Negro)
Description
This paella begins with sautéing sliced squid in olive oil until just firm before setting it aside. The bomba rice is then briefly toasted in the pan to coat each grain with oil, enhancing texture and flavor. A squid ink paella base, smoked paprika, and sea salt are added, bringing intense color and smoky, savory notes to the simmering rice.
After partially cooking the rice, shellfish like clams and mussels along with strips of piquillo peppers are arranged atop without stirring, allowing the rice to absorb liquid evenly and the seafood to cook through. Turning the pan periodically helps develop the socarrat, the cherished crispy bottom layer of rice that provides textural contrast and concentrated taste.
Once cooked, the reserved squid and optional prawns are added back and the dish is covered briefly to let shellfish open fully and flavors meld. Garnishes of lemon wedges and parsley add brightness and freshness to the distinctive flavor and appearance of this traditional Spanish rice dish.
Ingredients
- 2 tablespoons olive oil
- 1 squid whole, cleaned and sliced
- 1 1/2 cups bomba rice preferred for paella; or arborio rice
- 1 squid ink paella cooking base Aneto brand, carton
- 1/2 teaspoon smoked paprika aka pimenton
- 3/4 teaspoon salt sea salt
- 1/2 cup piquillo peppers cut into strips; or roasted red peppers
- clams about 10 each, scrubbed; can also add prawns
- mussels about 10 each, scrubbed; can also add prawns
- lemon wedges (lemon), for garnish
- parsley wedges (lemon), for garnish
Instructions
- Heat the oil in a 38cm paella pan over medium-high heat. Add the squid and cook until slightly firm.Remove and set aside. (If using prawns, cook those until they change color and also set aside.)
- Add the rice and cook briefly until the grains are coated with the oil. Pour in the squid ink paella cooking base, stir in the smoked paprika and salt, and bring to a boil. Reduce the heat and simmer for about 10 minutes or until half of the liquid is absorbed. Do not stir the rice.
- Position the shellfish and piquillo peppers the way you want them to appear in the final dish. Continue to simmer over medium-low heat for about another 20 minutes until the seafood is cooked through. Turn the pan every few minutes to position the different section over the flame to create that crispy bottom crust, the socarrat.
- Remove from the heat, add the squid and prawns (if using) and tent the pan with some aluminum foil for 5-10 minutes to allow the shellfish to open. Garnish with some lemon wedges and fresh parsley and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 1mg | 0% |
| Sodium | 680mg | 28% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 8mg | 9% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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