Arroz Negro (Valencian Squid Rice)
Seafood
Seafood
6 servings
608 cal/serving
Instructions
1
Step 1
Cut the onion and bell pepper into quarters and place them in a large pot with the crab, smelt (or fish heads), garlic, bay leaves, and water.
OnionBell pepperCrabSmelt or fish headsGarlic (total)Bay leavesWater
2
Step 2
Bring the pot to a boil and simmer about 30 minutes, pressing ingredients occasionally to release flavor.
CrabSmelt or fish headsOnionBell pepperGarlic (total)Bay leavesWater
3
Step 3
Strain the broth, set it aside, and discard the boiled seafood.
CrabSmelt or fish headsWater
4
Step 4
Pour enough olive oil into the paellera to cover the bottom and heat over medium flame.
Olive oil
5
Step 5
Add the cubanelle peppers with 1 teaspoon of salt and sauté until soft.
Cubanelle peppersSea salt
6
Step 6
Add the squid and sauté for 2 minutes.
Squid (diced)
7
Step 7
Add garlic and sauté until brown, taking care not to burn it.
Garlic (total)
8
Step 8
Add the rice and braise it until coated with oil.
Valencian riceOlive oil
9
Step 9
Add paprika, sauté for no more than 15 seconds, then quickly add four cups of the prepared broth.
Sweet paprikaWater
10
Step 10
Add the squid ink and mix well.
Squid ink
11
Step 11
Bring the broth to a boil, then simmer for 2 minutes.
WaterSquid ink
12
Step 12
Taste the broth and add 1 teaspoon of salt at a time if it tastes bland.
Sea salt
13
Step 13
Add the rice (if not already fully incorporated) and begin simmering.
Valencian rice
14
Step 14
After about 20 minutes of simmering, taste the rice and reduce the heat slightly; continue checking every 10 minutes until rice is slightly underdone in the center (30–60 minutes total depending on equipment).
Valencian riceWater
15
Step 15
Remove the paellera from the heat, cover with a white towel, and let rest for 5 minutes before serving.
Valencian rice
This recipe is adapted from Wikibooks. It is licensed under Creative Commons Attribution-ShareAlike 4.0 International.