Arròs negre
Rice cooked with squid ink, cuttlefish or squid, and seafood broth
Arròs negre is a rice dish from Valencia and Catalonia, made with squid or cuttlefish, squid ink, and seafood broth. Its black color and strong seafood flavor come from the ink. Traditionally, it includes white rice, garlic, green peppers, paprika, and olive oil, and is often served hot as a main course.
- Gets its black color and flavor from squid ink
- Originates from Valencia and Catalonia in Spain
- Often includes squid, cuttlefish, and seafood broth
- Sometimes served with aioli on the side
- Known as arroz con calamares in Cuba and Puerto Rico
What is Arròs negre?
Arròs negre is a rice dish known for its deep black color, which comes from squid ink. It is made with white rice, squid or cuttlefish, and a seafood broth, often with garlic, green cubanelle peppers, sweet paprika, and olive oil. Some versions include crab or shrimp. The ink not only colors the rice but also gives it a rich, briny flavor that highlights the taste of the sea. The dish is usually served hot and has a striking appearance, with the rice and seafood coated in glossy black.
Where does Arròs negre come from?
Arròs negre comes from the coastal regions of Valencia and Catalonia in Spain. It is closely related to seafood paella, though it is not traditionally called a paella despite being cooked in a similar way. The use of squid ink to color and flavor rice is a hallmark of this dish. Over time, arròs negre has spread to other places with Spanish influence, such as Cuba and Puerto Rico, and has inspired similar dishes in countries around the Mediterranean.
How is Arròs negre made?
To make arròs negre, squid or cuttlefish is cleaned and chopped, then sautéed with garlic, green cubanelle peppers, and sweet paprika in olive oil. White rice is added and cooked with seafood broth. Squid ink is stirred in, giving the dish its characteristic black color and enhancing the seafood taste. Some cooks add other seafood like crab or shrimp. The dish is simmered until the rice is tender and the flavors are absorbed.
How and when is Arròs negre eaten?
Arròs negre is typically served as a main course at lunch or dinner. It is brought to the table hot, often in the same wide, shallow pan in which it was cooked. The dish may be accompanied by a side of aioli, a garlicky mayonnaise, for dipping. It is enjoyed both in homes and restaurants, especially along the Mediterranean coast, and is a familiar part of local cuisine in Valencia and Catalonia.
Kinds of Arròs negre
A notable variation is fideuà negra, which uses short noodles instead of rice but keeps the same squid ink and seafood base. In Cuba and Puerto Rico, similar dishes are called arroz con calamares. The Philippines has its own version, paella negra, as part of its adaptation of Spanish paella. In Italy, Croatia, and Montenegro, black risotto is made with similar ingredients.
What Arròs negre means
Arròs negre is a well-known dish in Catalan and Valencian cooking, reflecting the region's connection to the sea. It is not tied to a particular festival or religious occasion but is enjoyed as a special meal or on ordinary days. Its dramatic color and strong flavor make it a memorable part of Spanish coastal cuisine, and it has inspired similar dishes in other countries.
Questions people ask about Arròs negre
What is arròs negre made of?
Arròs negre is made with white rice, squid or cuttlefish, squid ink, seafood broth, garlic, green cubanelle peppers, sweet paprika, and olive oil. Some versions also include crab or shrimp.
Where does arròs negre come from?
Arròs negre comes from the coastal regions of Valencia and Catalonia in Spain. It is a traditional dish in both areas and has spread to other countries with Spanish influence.
What makes arròs negre black?
The black color of arròs negre comes from squid ink, which is added during cooking. The ink also gives the dish a rich, briny seafood flavor.
Is arròs negre the same as black rice?
No, arròs negre is not the same as black rice. Arròs negre is a rice dish colored by squid ink, while black rice refers to a type of rice that is naturally dark.
How is arròs negre usually served?
Arròs negre is usually served hot as a main course, often in the pan it was cooked in. It may be accompanied by aioli, a garlic mayonnaise, for dipping.
Good reading and sources
The facts on this page come from the Wikipedia article "Arròs negre", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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