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 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).