7 Steps to a Perfect Black Paella Recipe
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.
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!