How to make Arroz Negro

Why cooks start here

Arroz Negro belongs to the everyday cooking of Cataluña and Valencia, where it is made often enough that nobody needs the recipe written down. This home version keeps the seasoning direct and the portions generous, the way a Spanish family cook puts it on the table.

Arroz Negro is a cherished staple in the everyday kitchens of Cataluña and Valencia, effortlessly woven into the rhythm of daily life. It's a dish so familiar that recipes are rarely needed, passed down through the generations by taste and instinct alone. This home-style version captures the essence of its roots, embracing straightforward seasoning and ample servings, just as a Spanish family cook would prepare it. Savor the deep, briny richness of tender cuttlefish or squid mingling with the earthiness of squid ink, creating a striking ebony hue. The robust flavors of garlic and ripe tomatoes meld into the creamy bomba rice, all brought together by a fragrant fish stock. A dollop of alioli on top provides a silky, garlicky finish that perfectly complements the dish's savory depth.