Arròs negre

"Arròs Negre" is a cherished dish from the Valencian and Catalan regions, offering a unique twist on traditional seafood paella. Often confused with "paella negra" it stands out due to its distinctive ingredients and preparation method. The star of this dish is squid ink, which imparts its characteristic dark color and deep, briny flavor.

To prepare a traditional "arròs negre" you'll need cuttlefish or squid, white rice, garlic, green cubanelle peppers, sweet paprika, olive oil, and quality seafood broth. Some variations may include additional seafood such as crab and shrimp for an even richer taste.

Do not confuse "arròs negre" with black rice, which refers to specific heirloom varieties of rice that are naturally dark in color.

"Arròs negre" has admirers far beyond Spain. In Cuba and Puerto Rico, it is known as "arroz con calamares" (Spanish for "rice with squid"). In the Philippines, it is a type of Filipino paella called "paella negra" or "paelya negra." Similar variants can be found in Italy, Croatia, and Montenegro, where "black risotto" is made using cuttlefish or squid ink.

For a delightful variation, try "fideuà negra" which substitutes noodles for rice. This version is typically served with a dollop of aioli, adding an extra burst of flavor.