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Arròs negre
Arròs negre with crab, shrimp and squid
Alternate name(s) Arroz negro, paella negra, arroz con calamares
Place of origin Spain
Region or state Valencia / Catalonia
Dish details
Course served Main course
Serving temperature
Main ingredient(s) White rice
cuttlefish or squid
cephalopod ink
cubanelle peppers
Variations Fideuà negra
Other information Also popular in Cuba
and Puerto Rico

Arròs negre or arroz negro (black rice in Catalan and Spanish respectively) is a Valencian and Catalan dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella. In fact, some call it paella negra (black paella in Spanish).

Arròs negre should not be confused with black rice, the collective name for several types of heirloom rice that have a naturally dark color.

The traditional recipe for this dish calls for squid ink, cuttlefish or squid, rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth.[1] However, many cooks add other seafood as well, such as crab and shrimp, as the photo to the right suggests.

The dish's dark color comes from the cephalopod ink which also enhances its seafood flavor.

In addition to Valencia and Catalonia, this dish is popular in Cuba and Puerto Rico where on both islands it's known as arroz con calamares (rice with squid in Spanish).[2][3]

Fideuà negra (black noodles in Catalan) is a variation made with noodles instead of rice and is usually served with allioli.

Basic cooking method

  • Make seafood broth from crab, fish, onion, bell pepper, garlic and bay leaves.
  • Heat oil in a paellera.
  • Salt cubanelles and sauté.
  • Add cuttlefish (or squid) and sauté.
  • Add garlic and sauté.
  • Add rice and sauté briefly.
  • Add paprika and sauté.
  • Add broth.
  • Add squid ink.
  • Simmer until rice is cooked.


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