Spanish · PANTRYHOP RECIPE
Arroz Negro (Black Rice with Squid)
50 minutes · 4 servings · omnivore
Arroz negro is a famous Spanish seafood rice; this version uses a straightforward one-pan approach.
Ingredients
Check you have the quantities below.
- 3 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 500 g squid, cleaned and chopped
- 300 g paella rice or short-grain rice
- 2 packets or 4 tsp squid ink
- 900 ml fish stock or water
- 1 tsp salt
Let’s make it
- Cook onion and garlic in olive oil 5 minutes. Add squid and cook 3 minutes.
- Stir in rice, then add squid ink and hot stock plus salt.
- Simmer without stirring 18–20 minutes until the rice is tender and dark.
- Rest 5 minutes before serving.
If serving children, keep the portion small and pair it with bread or peas.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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