Arròs negre or arroz negro (black rice in Catalan and Spanish respectively) is a Valencian and Catalonian dish made with cuttlefish (or squid) and rice, somewhat similar to seafood paella. In fact, some call it paella negra (black paella in Spanish).
Arròs negre should not be confused with black rice, the collective name for several cultivars of heirloom rice that have a naturally dark color.
The traditional recipe for this dish calls for squid ink, cuttlefish or squid, white rice, garlic, green cubanelle peppers, sweet paprika, olive oil and seafood broth. However, many cooks add other seafood as well, such as crab and shrimp, as the photo to the right suggests.
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 in Cuba and Puerto Rico where on both islands it's known as arroz con calamares (rice with squid in Spanish). Fideuà negra (black noodles in Catalan) is a variation made with noodles instead of rice and is usually served with aioli.
To add a photo, please follow this submit form.
Arròs negre, en.wikipedia.org
Arroz negro, www.spain-recipes.com
Surf, turf, fin, skin, feet and bleat: Catalan food and Arròs Negre, www.barcelonareview.com