Course Main course Serving temperature Hot Place of origin Spain | Region or state Valencia, Catalonia Variations Fideuà negra | |
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Alternative names Arroz negro, paella negra Main ingredients White rice, cuttlefish or squid, cephalopod ink, cubanelle peppers Similar Rice, Fideuà, Caldoso, Arròs a banda, Cephalopod ink | ||
Arroz negro arr s negre
Arròs negre ([aˈrɔz ˈneɣɾe], Spanish: arroz negro) is a Valencian and Catalan dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella. Some call it paella negra ("black paella" in Spanish), however it is traditionally not called a paella even though it is prepared in a similar 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. 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).
Fideuà negra ("black noodles" in Catalan) is a variation made with noodles instead of rice and is usually served with aioli.