Black Rice Paella (Arroz Negro–Style)

Smoky, briny, and aesthetically stunning, Black Rice Paella is a seafood paella made with squid ink (or a strong ink-style base) that turns the rice jet-black and deeply savory. This version is written for US kitchens with accessible ingredients, clear timing, and restaurant-style results—without needing a paella burner.

• Cooking Time: ~55–70 minutes
• Difficulty: Medium
• Key to success: Don’t stir once the broth goes in, and let it finish uncovered to set the rice and create socarrat (the crisp bottom).

Ingredients

Main Dish

• 2 cups paella rice (bomba preferred; Calasparra; or short-grain)
• 5 cups seafood stock (warm; more if needed)
• 1 medium yellow onion, finely chopped
• 4–5 cloves garlic, minced
• 1 red bell pepper, diced (optional but great for sweetness)
• 1 large tomato, grated (or 1 cup crushed tomato)
• 1 tsp smoked paprika
• 1/2 tsp kosher salt, plus more to taste (stock salinity varies)
• 1/4 tsp black pepper
• Pinch of saffron (optional but recommended)
• 3 Tbsp extra virgin olive oil

For Black Rice (choose one)

• 2–3 tsp squid ink (often sold in small packets/jars), whisked into warm stock
  or
• 1–2 Tbsp “squid ink paste/sauce” (follow label strength; tastes vary)

Seafood & add-ins (optional)

• 1 lb large shrimp, peeled/deveined
• 8–10 oz calamari (rings/tubes), sliced
• 12–16 mussels (scrubbed/debearded) or 8–10 oz clams
• 1 cup green peas (frozen, optional)
• 1 Tbsp chopped parsley (for finishing)

To serve

• 1 lemon, cut into wedges
• Aioli (aioli or alioli optional but very traditional with black rice)

Equipment

• 14–15 inch paella pan (best)
  or a wide 12-inch skillet (you’ll get a thicker layer—still delicious)
• Wooden spoon, ladle, aluminum foil

Step-by-step instructions

1. Prep the seafood: Pat shrimp and calamari dry. Scrub the mussels, discarding any that are cracked or don’t close when tapped. Pro tip: Dry seafood sears better and releases less water into the paella.
2. Heat the stock (hot but not boiling), then whisk squid ink into the stock until fully dissolved. If using saffron, steep it in a few tablespoons of the warm stock for 5 minutes, then add back in.
3. Prepare the sofrito: In the paella pan over medium heat, add olive oil and sauté onions for 4-5 minutes, or until soft.
4. Add garlic and bell pepper and cook for another 3–4 minutes. Stir in Grated Tomato and smoked paprika. Cook until thick, jammy, and reduced (3–5 minutes).
5. Toast the rice (2 min). Add rice and stir to coat in sofrito for 1–2 minutes. This helps the grains cook evenly and intensifies flavor.
6. Pour in about 4.5–5 cups black stock (depending on pan width). Spread rice evenly with a gentle shake of the pan but do not stir. Leave for 18-20 minutes.
7. Bring to a lively simmer for 8 minutes at medium-high heat, then reduce to medium-low and simmer for 10–12 minutes more. Pro tip: Do not stir after adding stock—this is how you get proper paella texture.
8. When the rice is almost level with the broth, nestle mussels/clams hinge-side down. Add calamari, shrimp, and peas on top. Cook until mussels/clams open (discard any that stay closed)
9. Create socarrat: Raise heat to medium-high for 60–90 seconds near the end.
   You should hear a gentle crackle. Stop if it smells sharply burnt. Socarrat should be toasted, not charred.
10. Remove from heat. Cover loosely with foil and leave to rest 5–8 minutes. Finish with parsley and lemon wedges. Serve with aioli if you like.

How to Know When Paella is Done

If it’s your first time making paella, check to see if the rice is cooked through with a slight bite. The liquid should be mostly absorbed, while the bottom of the pan should have a mildly toasted aroma, and light crisp layer. If rice is still firm and the pan looks dry: add another 1/4–1/2 cup hot stock around the edges and cook for 2–3 more minutes.

Tips for Making the Best Black Rice Paella

• Use the right rice: Bomba/paella rice stays firm and absorbs flavor without turning mushy.
• Warm stock only: cold stock slows cooking and can lead to uneven texture.
• Don’t overcrowd seafood: too much seafood releases water and can soften the rice.
• Ink intensity differs: start with less; you can whisk more into a bit of hot stock and drizzle in next time if you want it bolder.
• Aioli is your best friend: black rice + garlicky aioli is a classic pairing.

How to Store and Reheat Paella

You can store leftover paella in the refrigerator for up to two days. Reheating paella is easy. Simply add the rice to the skillet over medium heat with a splash of water. Cover for 2-4 minutes, then leave uncovered for 1 minute to revive its signature texture.