Arròs negre

Arròs negre

Arròs negre with crab, shrimp and squid
Alternative names	Arroz negro, paella negra, arroz con calamares
Course	Main course
Place of origin	Spain
Region or state	Valencia, Catalonia
Serving temperature	Hot
Main ingredients	White rice, cuttlefish or squid, cephalopod ink, cubanelle peppers
Variations	Fideuà negra
Other information	Also popular in Cuba and Puerto Rico
Media: Arròs negre

Arròs negre (Catalan 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.

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

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.

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

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.

See also

• Catalan cuisine
• Valencian cuisine