Valencia / Catalonia · Spain
Arroz Negro
A jet-black rice dish from the Valencian and Catalan Mediterranean coast, colored and flavored by the ink of cuttlefish or squid. It grew out of coastal fishermen's cooking, using the cephalopods' own ink to season a rice built on their broth. Traditionally finished with a spoonful of garlicky allioli to cut the briny richness.
Approximate, per 1 plate (~350g). Values vary by recipe and portion.
Where it comes from
A jet-black rice dish from the Valencian and Catalan Mediterranean coast, colored and flavored by the ink of cuttlefish or squid. It grew out of coastal fishermen's cooking, using the cephalopods' own ink to season a rice built on their broth. Traditionally finished with a spoonful of garlicky allioli to cut the briny richness.
Where to eat Arroz Negro
0 restaurants worldwide serve it.
The variants
Arròs negre (Catalan)
Catalan version, often served with allioli stirred in at the table.
With cuttlefish (sepia)
Uses sepia and its ink for a milder, sweeter seafood flavor.
Fideos negros
Same black-ink treatment applied to short noodles instead of rice.
Cook it yourself
- Arroz Negro
A dramatic black rice from the Valencian and Catalan coast, stained and flavoured by cuttlefish ink built on a broth of the very same seafood. A spoonful of garlicky allioli on top is not optional; it cuts the deep, briny richness perfectly.