Squid Ink Paella “Arroz Negro”

Squid Ink Paella "Arroz Negro" Black Rice

This squid ink paella or arroz negro (black rice) recipe can be made easily with Aneto Squid Ink Paella Base. Its a shortcut that isn’t short on flavor. This rich, creamy dish is perfect for wow-ing party guests! Serve it the traditional way with little dollops of Matiz All i Oli for garnish.

Squid Ink Paella "Arroz Negro"
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Servings Prep Time
4 10
Cook Time
20
Servings Prep Time
4 10
Cook Time
20
Squid Ink Paella "Arroz Negro"
BigOven - Save recipe or add to grocery list
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 10
Cook Time
20
Servings Prep Time
4 10
Cook Time
20
Ingredients
Servings:
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Instructions
  1. Heat a paella pan with Spanish olive oil to medium-high heat. Season the prawns with salt and pepper and put them into the pan, sauté until they change color. Set aside.
  2. Cook squid until slightly firm. Set aside
  3. In the same pan, saute the rice until lightly brown, then pour in the Aneto Squid Ink Base along with the pimentón. Bring to boil, then decrease heat and simmer for about 15 minutes. If using, arrange additional shellfish in the rice during the last 10 minutes or so. Note: It is very important not to stir the rice while cooking in order to avoid having the rice release too much starch. Once the liquid is absorbed, the rice will begin to crackle and toast on the bottom of the pan - this is the crusty rice layer forming called the socorrat. Once this happens, remove from heat and let stand for 5 minutes.
  4. Arrange the prawns and the squid on top of the rice. Serve with dollops of garlicky Matiz All-i-Oli sauce.
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