Squid Ink Paella (Arròs Negre/Arroz Negro)
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Spain is famous for its paella dishes and there are a variety of them. This Squid Ink Paella recipe is for all the seafood lovers. Dark-colored and richly-flavored it’s a feast for the eyes and taste buds!
For more paella deliciousness be sure to try my Valencian Paella and Seafood Paella!
I LOVE PAELLA! For a national dish that’s thoroughly unique, super fun to make and incredibly delicious, it’s hard to rival Spain.
Another plus is that there are several kinds of paella, so as long as you like rice there’s bound to be a paella that will win you over. Love seafood? A Seafood Paella is the ULTIMATE seafood dish combining a variety of your favorite seafood selections. For something a little more adventurous you can dive deeper with today’s featured dish, the Squid Ink Paella. Prefer chicken? The Valencian Paella (my favorite) is a MUST. There are also mixed paella’s featuring seafood, chicken and sausage. Vegetarian? There are numerous vegetable paella’s to choose from. Bottom line: There’s a perfect paella to fit every palate.
Today I want to introduce you to another amazing product from my favorite broth manufacturer, Aneto. Based in Barcelona Spain, Aneto is the world’s premier maker of artisan broths made from the highest, 100% natural, whole food ingredients. We took a tour of their factory in Barcelona last year, saw the entire broth-making process from start to finish, and it was honestly the most inspiring food-based experiences we’ve ever had. Check out my article and virtual tour of Aneto’s factory in Barcelona.
I previously introduced you to two of Aneto’s paella cooking bases – Seafood and Valencian. These paella cooking bases make creating an exquisite paella an absolute breeze – everything you need for the flavorful broth, including the saffron, is already in the cooking base. Only the highest quality ingredients are used to ensure a thoroughly delicious outcome. And there’s no need to make a sofrito because the flavor of these cooking bases already has all of those ingredients in it. Today I want to introduce you to their cooking base for squid ink, made from the finest, purest and all-natural ingredients.
If you’ve never cooked with squid ink before it’s a fun and unique experience. Its most popular application is rice. Originating in Valencia, Spain and known as Arròs negre (“black rice”) in Catalan, squid ink paella, or black rice, is also popular in Cuba and Puerto Rico where it’s called arroz con calamares (“rice with squid”).
The squid ink adds an incredibly rich black color to the rice while simultaneously enhancing the flavors of the seafood. Aneto’s Squid Ink Paella Cooking Base already has everything already in it you need to make black rice or paella: It combines a premium seafood stock with squid ink and saffron, so need to to purchase all those ingredients separately. Squid ink paella is quick and easy to make: Simply add the squid ink paella cooking base to the rice and seafood, add some roasted red peppers (Spanish piquillo’s are amazing) and you’re done.
Just look at this luxuriously rich squid ink paella cooking base!
“Black rice” is certainly a fitting name for it. And once you add the seafood and red roasted peppers you’ll have a bold and beautiful contrast in colors that is eye-catching in presentation and pleasing to the palate.
Quite simply, if you love seafood, this is a dish you have to try!
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Squid Ink Paella (Arròs Negre/Arroz Negro)
Ingredients
- 2 tablespoons olive oil
- 1 whole squid, cleaned and sliced
- 1 1/2 cups bomba rice (bomba is the best rice for paella, if you can't find it substitute arborio rice)
- 1 carton (34 ounces) Aneto Squid Ink Paella Cooking Base
- 1/2 teaspoon smoked paprika (pimenton)
- 3/4 teaspoon sea salt
- 1/2 cup piquillo peppers, cut into strips (can substitute roasted red peppers)
- Assortment of clams and mussels (about 10 each, scrubbed (you can also add prawns)
- Lemon wedges and parsley 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
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Do not add the salt the broth already contains salt. Became much too salty