Arroz Negro

Arroz negro gets its striking black color from the addition of squid or cuttlefish ink (tinta de calamar) added during the cooking process. The ink also imparts a rich, briny, and distinctly marine flavor to the rice. It is a traditional dish in Catalan and Valencian coastal cuisine.

While both are Spanish rice dishes cooked in a wide pan, arroz negro relies on seafood and squid ink for its dark color, whereas traditional Valencian paella uses meat like rabbit and chicken with saffron. Arroz negro does not typically feature the crispy bottom layer (socarrat) that is prized in standard paella. It is usually served with a side of garlic aioli.

In the Catalan language, arroz negro is known as *arròs negre*. It is a staple of coastal Catalan cuisine and is often served alongside alioli (garlic mayonnaise). The dish is popular in coastal towns throughout the Catalonia and Valencia regions of Spain.

Arroz negro typically features the very squid or cuttlefish whose ink is used to color the rice, often accompanied by prawns or shrimp. The seafood is usually sautéed with onions, garlic, and tomatoes before the rice and broth are added. A fresh lemon wedge is also classically served on the side.