|Arroz negro, paella negra|
Place of origin
Region or state
|White rice, cuttlefish or squid, cephalopod ink, cubanelle peppers|
|Also popular in Cuba and Puerto Rico|
|Cookbook:Arròs negre Arròs negre|
Arròs negre (Valencian pronunciation: [aˈrɔz ˈneɣɾe], Spanish: arroz negro) is a Valencian and Catalan dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella. Some mistakenly call it paella negra ("black paella" in Spanish), however it is traditionally not called a paella even though it is prepared in the same manner.
The traditional recipe for this dish calls for squid ink, cuttlefish or squid, white rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. 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 squid ink which also enhances its seafood flavor.
Fideuà negra ("black noodles" in Catalan) is a variation made with noodles instead of rice and is usually served with aioli.
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.
|Wikibooks Cookbook has a recipe/module on|
|Wikimedia Commons has media related to Arroz negro.|
- Info about arròs negre on the Barcelona Review website
- Info about arròs negre on the Spain-Recipes website
- Info about arròs negre on the Fell Walker website
- Info about arròs negre on the Tourism Barcelona website
- Chef Juanry Segui shares the Valencian recipe for arroz negro
- Arroz con calamares presented as a Cuban recipe
- Arroz con calamares presented as a Puerto Rican recipe
|This Catalan cuisine-related article is a stub. You can help Wikipedia by expanding it.|