Arroz Negro is a classic Spanish seafood rice dish known for its striking black color and deep ocean flavor. Traditionally prepared with short-grain rice, squid or cuttlefish, garlic, onion, tomatoes, seafood stock, and squid ink, this dish is both visually impressive and wonderfully savory.

The rice slowly absorbs the flavorful seafood broth and squid ink as it cooks, creating tender grains with a rich Mediterranean character. Served with a spoonful of creamy garlic aioli, Spanish Arroz Negro makes an impressive dinner for seafood lovers and is perfect for a special weekend meal.

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Rest Time: 5 minutes

Total Time: 1 hour 5 minutes

Servings: 4 people

Difficulty: Intermediate

Why You'll Love This Recipe

• Rich and authentic Spanish seafood flavor.
• Beautiful naturally black rice.
• Tender squid and juicy shrimp.
• Creamy garlic aioli pairs perfectly with the rice.
• Impressive enough for special occasions.
• Classic Mediterranean comfort food.
• One-pan style preparation.

How to Make Spanish Arroz Negro

1. Prepare the Seafood

Clean the squid and cut it into rings or bite-sized pieces. Pat the squid and shrimp dry with paper towels.

2. Sear the Seafood

Heat olive oil in a wide paella pan or large shallow skillet over medium-high heat. Add the squid and shrimp and cook briefly until lightly browned.

Transfer the seafood to a plate and set aside.

3. Prepare the Sofrito

Reduce the heat to medium. Add the onion and cook until softened. Add the garlic and cook until fragrant.

Stir in the grated tomato and smoked paprika. Cook for several minutes until the mixture becomes thick and concentrated.

4. Add the Rice

Add the short-grain rice to the pan and stir gently for 1–2 minutes, allowing the grains to become coated with the flavorful sofrito.

5. Add the Squid Ink and Stock

Mix the squid ink into the warm seafood stock. Pour the dark stock into the pan and stir gently to distribute the ink evenly.

6. Cook the Rice

Bring the mixture to a gentle boil, then reduce the heat to medium-low. Arrange the squid and shrimp over the rice.

Cook without excessive stirring for about 18–20 minutes, until the rice is tender and most of the liquid has been absorbed.

7. Develop the Socarrat

During the final few minutes, slightly increase the heat to encourage a thin layer of toasted rice on the bottom. Watch carefully so it does not burn.

8. Rest and Serve

Remove the pan from the heat and let the Arroz Negro rest for 5 minutes.

Serve immediately with lemon wedges and garlic aioli.

Tips for Perfect Arroz Negro

• Use short-grain Spanish rice such as Bomba when available.
• Use a wide pan so the rice cooks evenly.
• Do not stir the rice constantly after adding the stock.
• Use good-quality squid ink for the best color and flavor.
• Pat the seafood dry before searing.
• Add the seafood back during cooking so it remains tender.
• Watch the final stage carefully when developing the socarrat.
• Let the rice rest briefly before serving.

Delicious Recipe Variations

Arroz Negro with Cuttlefish

Replace the squid with cleaned cuttlefish for a more traditional Mediterranean variation.

Seafood Arroz Negro

Add mussels, clams, or additional shrimp for a larger seafood combination.

Spicy Arroz Negro

Add a pinch of chili flakes or hot Spanish paprika for extra heat.

Vegetarian Black Rice

For a nontraditional vegetarian version, replace the seafood and stock with vegetables and vegetable broth, using squid-ink-style coloring only if desired.

What to Serve with Arroz Negro

• Garlic aioli
• Lemon wedges
• Spanish green salad
• Grilled vegetables
• Crusty Spanish bread
• Marinated olives
• Roasted peppers
• Simple tomato salad

How to Store Leftover Arroz Negro

Allow the rice to cool quickly and transfer it to an airtight container.

Refrigerate for up to 2 days.

Reheat thoroughly in a skillet or microwave until piping hot. Add a small splash of seafood stock or water if the rice has become dry.

Can Spanish Arroz Negro Be Frozen?

Yes, although freshly cooked rice has the best texture.

Cool the Arroz Negro quickly, portion it into freezer-safe containers, and freeze for up to 1 month.

Thaw overnight in the refrigerator and reheat thoroughly before serving.