Arroz Negro Recipe: Spanish Squid Ink Rice with Squid 2026

Arroz negro con chipirones is one of the most beloved seafood rice dishes in Spain, and for good reason. Tender baby squid are seared in a fragrant sofrito, then simmered with rice, white wine and squid ink until the grains turn a deep, glossy black and absorb every bit of savory fish broth.

This is a weeknight-friendly version of the classic, ready in under an hour and made in a single cazuela or heavy skillet. The squid ink does double duty here: it tints the rice and adds a briny, mineral depth that pairs perfectly with the sweet onion, green pepper and smoked paprika in the base.

Serve it straight from the pan with a spoonful of alioli on the side and a simple salad, and you have a restaurant-quality Spanish main course at home.

Ingredients for Arroz Negro with Squid

Serves 2 as a main course.

• 300 g baby squid (chipirones), cleaned
• Salt
• 2 garlic cloves
• 70 g onion
• 75 g green bell pepper
• 25 g olive oil
• 1 teaspoon sweet paprika
• 1/2 teaspoon hot paprika
• 40 g crushed tomato
• Ground black pepper
• 60 ml white wine
• 8 g squid or cuttlefish ink
• 200 g rice
• 750 ml fish broth

How to Make Arroz Negro with Squid Step by Step

1. Salt the Squid

The first thing we do to prepare this arroz negro con chipirones is season 300 g of baby squid with salt on both sides. Fresh squid from the fish counter works beautifully here, but frozen baby squid is a perfectly good substitute if that is what you have on hand.

2. Chop the Vegetables for the Sofrito

Finely chop 2 garlic cloves, 70 g of onion and 75 g of green bell pepper. Keeping the pieces small and uniform helps them melt into the sofrito and gives the finished rice a smoother, more integrated texture.

3. Build the Sofrito

Place a cazuela over medium-high heat with 25 g of olive oil. Once the oil is hot, add the garlic and sauté for a few moments. Then add the onion with a pinch of salt and cook over medium heat for about 6 minutes. After that, add the green pepper with another pinch of salt, stir well and cook for 8 minutes.

4. Add the Paprika, Tomato and Pepper

Next, add 1 teaspoon of sweet paprika and 1/2 teaspoon of hot paprika and stir them quickly into the sofrito, then immediately add 40 g of crushed tomato. Mix well, season with a little salt and ground black pepper, and cook for about 2 to 3 minutes.

5. Sear the Squid in the Center

At this point, raise the heat and make a well in the center of the cazuela, pushing all the sofrito to the sides. Place the squid in that space and cook them for 1 minute on each side, so they take on color without overcooking.

6. Add the Wine, Squid Ink and Rice

Next, add 60 ml of white wine and cook for 1 minute so the alcohol evaporates. Then add 8 g of squid ink, stir, cook for 2 to 3 minutes, and add 200 g of rice, mixing everything together well.

7. Pour in the Fish Broth

Then add 750 ml of fish broth and stir well so the squid are distributed evenly throughout the cazuela. It is a good idea to keep a little extra broth warm on the side in case the rice needs more liquid as it cooks.

8. Cook the Rice for 16 Minutes

Cook the rice over medium-high heat for 16 minutes. During this time, keep an eye on it so it does not stick to the bottom and add a splash more broth if needed. Cooking time can vary depending on the rice variety and the heat level, so start checking closely from the 15-minute mark.

9. Serve the Arroz Negro Hot

Your exquisite arroz negro con chipirones is now ready to serve. Bring it to the table straight from the cazuela and enjoy it while it is hot, with alioli and a light salad on the side if you like.

Tips for the Best Arroz Negro with Squid

Choose the Right Rice

Any rice variety will work, but bomba rice is ideal because of its remarkable ability to absorb liquid without turning mushy. Whichever rice you use, it is wise to have more fish broth on hand than the recipe calls for, so you can top it up as the rice cooks and land it perfectly al dente.

Watch the Cooking Time

Cooking time depends on the rice variety and the intensity of the heat, but on average it takes between 15 and 18 minutes. In this case the rice needed 16 minutes, but from the 15-minute mark onward it pays to stay attentive so the grains finish at just the right point.

Serve It the Spanish Way

This rice is ideal as a main course, served with alioli and a simple salad such as a Valencian salad. The creamy garlic sauce balances the deep, briny flavor of the squid ink, while the fresh salad lightens the plate.

30 Go-To Recipes I Keep Coming Back to at Home

If you're anything like me, your kitchen rotation probably includes a little bit of everything—cozy comfort classics, tried-and-true dishes from around the globe, and sweets that make everyone happy.

When a rich, indulgent treat is calling my name, I'll reach for this La Viña Molten Cheesecake recipe, this sophisticated Original French Crème Brûlée recipe, or a luscious Chocolate Mousse Cake recipe. And on days when I want something fruity and cozy, this timeless French Tarte Tatin recipe is my reliable pick.

Come breakfast time or when I'm after a lighter bite, I'll whip up these airy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe. And for a gluten-free staple I can keep on hand, this no-fuss Gluten-Free Rice Flour recipe does the trick.

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Hearty midday meals and slow, cozy suppers are where these shine: the warming Meatballs in Spanish Sauce recipe, time-honored Meatballs in Almond Sauce recipe, deeply savory Italian Bolognese Sauce recipe, and silky Chicken Croquettes in Thermomix recipe. Craving something even more substantial? I'll bake up this hearty Greek Pastitsio Pie recipe, a homey Potatoes and Squid Stew recipe, or the ultimate comfort plate, this French Boeuf Bourguignon recipe.

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After years of cooking, testing, and tweaking in my own kitchen, I've come to believe the finest dishes are built on three things: simplicity, dependable technique, and serious flavor.

These are the recipes I find myself making over and over—whether it's a fast solo meal or a festive spread for loved ones.

On the sweet side, the rich, velvety Orange Chocolate Mousse Recipe is a go-to when I want something that feels fancy yet comes together easily. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled after the beloved Central European chimney cake. If baking is your thing, knowing how to make syrup for better dessert texture really helps, and my Inverted Sugar Recipe walks through exactly how I do it at home.

For something light and effortless, I'll typically make the traditional Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. When I want a heartier comfort dish, I'm quick to suggest the filling Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the speedy weeknight winner, this One Pot Pasta Recipe.

I'm also a big fan of sharing dishes rooted in tradition from all over the world, like the genuine Sorropotún de Bonito Fish Stew Recipe, crisp Chilean Pumpkin Sopaipillas Recipe, and Spain's classic Cochifrito Segovian Fried Pig Recipe.

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And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be indulgent, cheesy, and completely satisfying without any gluten.

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