Arròs negre

Arròs Negre

A traditional dish of Arròs Negre

Arròs Negre is a traditional Spanish dish originating from the Valencian Community and Catalonia. It is a type of paella known for its distinctive black color, which is achieved by using squid ink as a primary ingredient. This dish is popular along the Mediterranean coast and is often served in coastal towns and cities.

Ingredients

The main ingredients of Arròs Negre include:

• Rice - Typically Bomba rice or Calasparra rice, which are known for their ability to absorb flavors while maintaining a firm texture.
• Squid or cuttlefish - These are usually cut into small pieces and cooked with the rice.
• Squid ink - This is the key ingredient that gives the dish its characteristic black color and a rich, briny flavor.
• Garlic - Used to enhance the flavor of the dish.
• Onion - Finely chopped and sautéed as a base for the dish.
• Tomato - Often grated or pureed to add a subtle sweetness and acidity.
• Olive oil - Used for cooking the ingredients and adding richness to the dish.
• Fish stock - Provides a flavorful liquid for cooking the rice.
• Paprika - Adds a hint of smokiness and depth to the flavor.
• Parsley - Chopped and used as a garnish.

Preparation

The preparation of Arròs Negre involves several steps:

1. Sautéing the Base: The dish begins with sautéing garlic and onion in olive oil until they are soft and translucent. 2. Adding the Squid: The squid or cuttlefish is added to the pan and cooked until it releases its juices. 3. Incorporating the Tomato: Grated tomato is added to the mixture, and it is cooked until the liquid reduces. 4. Cooking the Rice: Rice is added to the pan and stirred to coat it with the flavors of the base ingredients. 5. Adding Squid Ink and Stock: Squid ink is mixed with fish stock and poured over the rice. The mixture is brought to a boil and then simmered until the rice is cooked and has absorbed the liquid. 6. Finishing Touches: The dish is seasoned with paprika and garnished with chopped parsley before serving.

Serving

Arròs Negre is traditionally served in the same pan in which it is cooked, similar to paella. It is often accompanied by allioli, a garlic mayonnaise that complements the flavors of the dish. The dish is typically enjoyed as a main course and is popular at family gatherings and festive occasions.

Related Pages

• Paella
• Spanish cuisine
• Valencian Community
• Catalonia
• Squid ink