Arròs negre

Arròs negre is a traditional Valencian and Catalan dish that is popular in the eastern regions of Spain. The dish is a type of paella that is characterized by its black color, which is achieved through the use of squid ink.

Ingredients and Preparation

The main ingredients of Arròs negre include rice, squid or cuttlefish, squid ink, garlic, onion, and bell peppers. The dish is typically seasoned with saffron, paprika, and olive oil. The squid or cuttlefish is sautéed with the garlic, onion, and bell peppers. The rice is then added and coated in the sautéed mixture. Squid ink is added to the rice, giving the dish its distinctive black color. The dish is then cooked until the rice is tender.

Cultural Significance

Arròs negre is a staple dish in Valencian and Catalan cuisine. It is often served at traditional gatherings and celebrations. The dish is also popular in other regions of Spain, and variations of the dish can be found in Andalusian and Basque culinary traditions.

Variations

While the traditional Arròs negre recipe calls for squid or cuttlefish, variations of the dish may include other types of seafood such as shrimp or mussels. Some versions of the dish may also include tomatoes or other vegetables.

See Also

• Paella
• Fideuà
• Catalan cuisine
• Valencian cuisine

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