Black paella, or “arroz negro,” is one of Spain’s most iconic seafood dishes. Unlike traditional paella, this version gets its signature black color from squid ink, which enhances the dish with a deep umami flavor.
This dish has become a favorite, especially alongside a hearty arroz caldoso at home. The recipe is surprisingly simple, requiring only a few key ingredients, such as squid, shrimp, and high-quality rice. Black paella makes the perfect weekend meal, paired with a good seafood broth.
Table of Contents
Essential Ingredients for an Authentic Black Paella
Achieving the perfect black paella starts with choosing the right ingredients:
- Rice: Short-grain varieties like Bomba or Calasparra absorb liquid well while maintaining the ideal texture.
- Seafood: Squid, cuttlefish, and shrimp work best. You can also use calamari or baby squid.
- Squid Ink: This is the key ingredient that gives the dish its color and rich taste. You can find it in packets or extract it from fresh squid.
- Broth: A homemade seafood fumet adds depth, but a store-bought fish stock can work in a pinch.
- Sofrito: Made from sautéed onions, garlic, tomatoes, and paprika, this is the flavor base of the dish.
- Olive Oil & Seasonings: Bring everything with extra virgin olive oil, salt, and saffron.
Step-by-Step Guide: How to Make the Perfect Black Paella
- Prepare the Fumet (Seafood Broth): Simmer shrimp shells, fish bones, garlic, onion, and bay leaf for 30 minutes. Strain and set aside.
- Make the Sofrito: Heat olive oil in a paella pan, sauté chopped onion, garlic, and grated tomato until soft. Add a pinch of smoked paprika.
- Cook the Fish: Add chopped squid and shrimp to the sofrito, cooking until tender.
- Add the Rice: Stir in the rice and let it absorb the flavors for a minute.
- Incorporate the Broth and Squid Ink: Pour the seafood broth and mix in the squid ink. Stir well, then let it simmer without stirring.
- Cook Until Done: Allow the rice to absorb the liquid and form a light crust at the bottom (the famous socarrat). This takes about 18-20 minutes.
- Let It Rest: Remove from heat and sit for 5 minutes before serving.
Tips and Tricks for the Best Results
- Avoid Mushy or Dry Rice: The key is the broth-to-rice ratio. Use about 3.5 cups of broth for every cup of rice.
- Enhance the Flavor: A touch of white wine in the sofrito deepens the taste.
- Perfect the Socarrat: Increase heat for the last 2 minutes of cooking to develop the crispy layer at the bottom.
- Try Different Variations: Some recipes add cuttlefish ink instead of squid ink for a more intense flavor.
Pairings and Side Dishes
- Wine: A crisp Albariño or Verdejo pairs beautifully with black paella.
- Aioli: A homemade garlic aioli adds creaminess and balances the seafood flavors.
- Tapas: Serve with patatas bravas, Spanish olives, or a fresh tomato salad.
Frequently Asked Questions
Can I make black paella without squid ink?
While squid ink is essential for authenticity, you can substitute it with cuttlefish ink or a mix of soy sauce and fish sauce for color and umami.
What can I use instead of seafood?
For a vegetarian version, replace the seafood with mushrooms and roasted red peppers, using a vegetable broth infused with seaweed.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a bit of broth to revive the texture.
Related Spanish Recipes
- Paella Valenciana – The original saffron-infused paella with chicken and rabbit.
- Seafood Fideuá – A noodle-based alternative to seafood paella.
- Arroz a Banda – A simpler rice dish cooked in a seafood broth.
- Gambas al Ajillo – Garlic shrimp, a perfect tapas companion.
Conclusion
Black paella is one of the most rewarding Spanish dishes to master. You can create a flavorful, restaurant-quality dish at home with a few essential ingredients and the right technique. This seafood rice dish will impress whether enjoyed with friends or as a weekend indulgence.
7 Steps to a Perfect Black Paella Recipe
Ingredients
- 1½ cups (300g) Bomba or Calasparra rice
- 4 cups (1liter) Seafood broth (fumet)
- 2 tbsp Extra virgin olive oil
- 1 Medium onion, finely chopped
- 2 Cloves garlic, minced
- 1 Large tomato, grated
- ½ tsp Smoked paprika
- ½ tsp Saffron threads (optional)
- ½ lb (250g) Squid or cuttlefish, cleaned and diced
- ½ lb (250g) Shrimp, peeled and deveined
- 3 sachets (9-10g) Squid ink
- ½ cup (120ml) Dry white wine (optional)
- Salt and black pepper to taste
- Fresh parsley and lemon wedges for garnish
Instructions
- Prepare the broth:Simmer shrimp shells, fish bones, garlic, onion, and bay leaf in 5 cups of water for 25 minutes. Strain it and set aside.
- Make the sofrito:Heat olive oil in a paella pan. Sauté onion and garlic until translucent. Add grated tomato and cook for 5 minutes until it thickens. Stir in smoked paprika.
- Cook the seafood:Add squid and shrimp, cooking until they turn opaque and release their juices.
- Toast the rice:Stir in the rice, letting it absorb the sofrito flavors for about 2 minutes.
- Add the broth and squid ink:Pour in the seafood broth, white wine (if using), and squid ink. Mix well, then let simmer without stirring until the liquid is absorbed.
- Create the socarrat:Increase the heat for 2 minutes to form a light crust at the bottom.
- Let it rest:Remove from heat, cover loosely, and let it sit for 5 minutes before serving.
- Garnish and serve:Sprinkle with fresh parsley and serve with lemon wedges. Enjoy!
