Recipe: Arroz Negro (Black Rice)

Recipe: Arroz Negro (Black Rice)


This recipe consists of two preparational parts. One is the black stock with which the rice is cooked and the other is the preparation of the rice itself.

Ingredients – Serves 4

Black Stock:

  • 100g sunflower oil
  • 6 heads of peeled garlic, flattened
  • 160g green pepper
  • 400g onion
  • 6g sugar
  • 400g cuttlefish leftovers
  • 2 laurel leaves
  • 12g dried fennel on the branch
  • 12 strings of saffron
  • 2g thyme
  • 1 Murcian pepper (ñora)
  • 6g dried lemon peel
  • 3g dried orange peel
  • 160g dry white wine
  • Squid ink
  • 1,3 litre mineral water
  • 6g salt
  • 1 chilli pepper
  • 1g black pepper

Black Rice:

  • 30g olive oil
  • 125g cuttlefish cut into 1cm slices
  • 2 cloves of garlic finely chopped
  • 200g rice “bomba” from Delta del Ebro
  • 500g black stock


Black Stock

  1. Heat the oil
  2. Fry the garlic and peppers
  3. Add the onion and fry
  4. Sprinkle with sugar
  5. Lightly fry and drain then set aside
  6. Fry the cuttlefish leftovers in the same oil
  7. Add spices and herbs
  8. Lightly fry and add wine
  9. Reduce
  10. Add the ink and lightly fry for 1 minute
  11. Add the pepper and fried onion
  12. Add the wáter and salt and cook for 25 minutes in pressure cooker or for 75 minutes in a pot with a lid on
  13. Let it sit for 2 hours and then filter.

Black Rice

  1. Heat the oil in a paella dish or iron casserole
  2. Lightly fry the cuttlefish
  3. Add the rice and garlic and lightly fry
  4. Add the black stock and tap once it starts to boíl
  5. Cook for 10 minutes at mínimum heat
  6. Let sit for 3 minutes and serve
  7. Serve with allioli (garlic mayonnaise), which is also very typical of Catalonia