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| Alternative names | Arroz negro, paella negra, black risotto |
|---|---|
| Course | Main course |
| Place of origin | Spain |
| Region or state | Valencia,Catalonia |
| Serving temperature | Hot |
| Main ingredients | White rice,cuttlefish orsquid,cephalopod ink,cubanelle peppers |
| Variations | Fideuà negra |
| Other information | Also popular inPuerto Rico |
Arròs negre orarrós negre (Valencian:[aˈrɔzˈneɣɾe],Spanish:arroz negro[aˈroθˈneɣɾo]) is aValencian andCatalan dish made withcuttlefish (orsquid) andrice, somewhat similar toseafood paella.[1][2][3][4] Some call itpaella negra ("black paella"), although it is traditionally not called a paella even though it is prepared in a similar manner.
Arròs negre should not be confused withblack rice, the collective name for severalcultivars ofheirloom rice that have a naturally dark color.
The traditional recipe for this dish calls forsquid ink, cuttlefish or squid,white rice,garlic,green cubanelle peppers,sweet paprika,olive oil andseafoodbroth.[5] However, many cooks add other seafood as well, such ascrab andshrimp.
The dish's dark color comes from squid ink which also enhances its seafood flavor.
In addition to Valencia and Catalonia, this dish is popular inCuba andPuerto Rico where on both islands it is known asarroz con calamares ("rice with squid" in Spanish).[6][7] In thePhilippines, it is considered to be a subtype of the Filipino adaptation ofpaelya and is known aspaella negra (orpaelya negra).[8][9] Black rice dishes with cuttlefish or squid ink are also made inItaly,Croatia andMontenegro, where they are known as "blackrisotto".
Fideuà negra ("black noodles" inValencian) is a variation made with noodles instead of rice and is usually served withaioli.
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