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Arròs Negre | Traditional Rice Dish From Valencian Community, Spain | TasteAtlas
Arròs Negre | Traditional Rice Dish From Valencian Community, Spain | TasteAtlas
Arròs Negre | Traditional Rice Dish From Valencian Community, Spain | TasteAtlas
Arròs Negre | Traditional Rice Dish From Valencian Community, Spain | TasteAtlas
Arròs Negre | Traditional Rice Dish From Valencian Community, Spain | TasteAtlas
Arròs Negre | Traditional Rice Dish From Valencian Community, Spain | TasteAtlas
Arròs Negre | Traditional Rice Dish From Valencian Community, Spain | TasteAtlas

Arròs negre

(Arroz negro, Paella negra)

Arròs negre is a Spanish dish originating from Valencia and Catalonia, and it is the most popular in Castellon and Tarragona. It is made with white rice, squid or cuttlefish, and squid ink, which gives the dish its characteristical black color.


The dish is often enriched with the addition of garlic, onions, fish stock, cubanelle peppers, olive oil, and sweet paprika, and many cooks like to add other types of seafood into the paella pan, such as shrimp and crab.

Arròs negre Authentic recipe

PREP 15min
COOK 25min
READY IN 40min

The following recipe for the squid ink paella is adapted from the Lemons and anchovies website (www.lemonsandanchovies.com). Instead of using chicken stock or water, you can only use clam juice (adapt the amount accordingly). 

WHERE TO EAT The best Arròs negre in the world (according to food experts)

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