Arroz Negro (Black Paella)

This recipe by Mr. Marketman is a rich paella mixed with squid ink and the freshest seafood.

April 2007 | By
Arroz Negro (Black Paella)
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at a glance Main Ingredient

Fish and Seafood


Main Dishes

Preparation Time


Date Published

April 2007

This recipe by Mr. Marketman is a rich paella mixed with squid ink and the freshest seafood.

Serves 4 to 5

For the 10 to 12 cups of fish stock
10 fish bouillon cubes
10 cups hot water

1 to 2 pieces white onions, chopped
fresh red capsicum or pimientos, julienned
1/2 kilo medium-sized prawns, peeled and deveined
1/2 kilo small squids
1 kilo of alimango or alimasag (crabs)
some clams (optional) if you have them
1 to 2 small lobsters.
3 to 4 tablespoons of bottled squid ink
4 to 5 tablespoons (or more) olive oil
1 kilo Arborio rice
salt to taste

For the aioli or garlic mayonnaise
1 cup of mayonnaise
chopped garlic
lemon juice
 a little olive oil
a dash of salt

1  Make the fish stock:  In a large pan, Dissolve fish bouillon cubes in hot water. Set aside.

2  Make the diluted squid ink: In a small saucepan, place a half cup of the fish broth and add about 3 to 4 tablespoons of bottled squid ink. Set aside.
3  On the heated grill, place the paellera, add olive oil, sauté the onions, and add Arborio rice. Add the diluted squid ink and mix rapidly until the rice is coated. Add 10 cups of fish broth and stir. Adjust the ink at this point if you think you want it blacker. Distribute the rice evenly on the pan and stop stirring. Add salt to taste.

Add the crab pieces then 5 minutes later add the squid, shrimp, clams, and the rest of the seafoods. Add sliced peppers on top of the paella. Cover and let simmer for 23 to 25 minutes. Add some broth if it looks like it is drying out too fast. You know it's done if the rice is puffed and grains from the top have a soft- to medium-firm bite. You can take it off the flames and cover with newspaper to steam it another 10 minutes before serving.

5  Make the aioli or garlic mayonnaise:  Put mayonnaise in the food processor or blender. Add chopped garlic, lemon juice, a little olive oil and salt, and blitz until mixed well.

Serve this with an aioli or garlic mayonnaise.

If you liked this recipe, you'll also like:  Paella Party: 7 RecipesBrown Rice Risotto,  paella recipes
Seafood in Green Curry with Brown Rice,   list of paella recipes


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