What else can I make with these ingredients?
This recipe may contain allergens
🇮🇹
Mantarlı Risotto
Medium 45 min~460 kcal 6/10
🦑
Arroz Negro
Short-grain rice cooks with squid, fish stock, garlic, onion, tomato, and squid ink for Spain's dramatic black rice.
Medium⏱️ 1 hr📖 1 min readServes 4~480 kcal🇪🇸 Spanish🌍 Full translation
20 min prep 35 min cook 5 min rest
- #High Protein
- #For Guests
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 1 h- Prep20 min
- Resting/Marinating5 min
- Cooking35 min
Ingredients
4 servings
Quick:
For the seafood
- 500 gr Squid
For the rice
- 2 su bardağı(~400 ml) Short-grain rice
- 4 su bardağı(~800 ml) Fish stock
- 2 tatlı kaşığı(~20 ml) Squid ink
For the sofrito
- 1 adet Onion
- 4 diş Garlic
- 1 su bardağı(~200 ml) Grated tomato
- 4 yemek kaşığı(~60 ml) Olive oil
General
- 1 tatlı kaşığı(~10 ml) Salt
For serving
- 1 adet Lemon
- 0.5 su bardağı(~100 ml) Alioli
- 0.3 demet Parsley
What else can I make with these ingredients?
Instructions
- 1
Cut the squid into rings and keep the rice ready without washing it.
- 2
Quickly saute the squid in olive oil for 3 minutes and set it aside.
3 min03:00 - 3
Soften the onion in the same pan for 7 minutes.
7 min07:00 - 4
Add the garlic and grated tomato, then reduce the sofrito for 8 minutes.
8 min08:00 - 5
Add the rice and stir for 2 minutes, until coated with oil.
2 min02:00 - 6
Dissolve the ink in the fish stock, pour it into the pan, and return the squid.
- 7
Cook the rice for 18 minutes without stirring.
18 min18:00 - 8
Remove the pan from the heat, rest for 5 minutes, and serve with lemon, parsley, and alioli.
5 min05:00
💡 Tip: Once the rice is spread in the pan, avoiding extra stirring helps a lightly crisp socarrat form on the bottom.
🍽️ Serving suggestion: Serve hot with lemon wedges, parsley, and garlicky alioli.
Good sources
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
- Protein source
- Vitamin C
Nutrition (per serving)
~480
kcal calories
26
g protein
58
g carbs
16
g fat
Protein 22%Carbs 48%Fat 30%
GI 38 · Low GIGL 22 · High GL
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
This recipe may contain allergens
- Seafood
- Egg
Author-declared: Recipe author declared Egg but our matcher did not find it in the ingredient list. May come from brand or variety.
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Arroz Negro make?
This recipe serves 4.How long does Arroz Negro take?
Prep 20 minutes, cooking 35 minutes, including 5 minutes of passive resting; 60 minutes in total.Is Arroz Negro difficult?
This recipe is rated medium.How many calories does Arroz Negro have?
Approximately 480 kcal per serving. Protein: 26g, carbs: 58g, fat: 16g.Which allergens does Arroz Negro contain?
This recipe contains Seafood, Egg. Check it against your dietary needs.Which cuisine does Arroz Negro belong to?
This recipe belongs to Spanish cuisine.How many ingredients does Arroz Negro need?
This recipe needs 12 ingredients.
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