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Arròs negre

Arròs negre
Arròs negre with crab, shrimp and squid
Alternative names Arroz negro, paella negra
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
16x16px Cookbook:Arròs negre  16x16px Arròs negre
This article is about the dish. For the grain, see Black rice. For the novel, see Black Rice.

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.[1][2][3][4] 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.[5] However, many cooks add other seafood as well, such as crab and shrimp.

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).[6][7]

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

See also


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