Introduction

When I first tried black paella in Valencia, I was mesmerized by the striking sight of arroz negro—inky black rice topped with prawns and lemon wedges. This showstopping dish owes its hue to squid ink, which is a natural food coloring used in Spain for centuries.

The real magic lay not in the seafood, but in the rice. Each spoonful revealed socarrat: a crispy, irresistible layer of browned rice at the bottom of the pan, which is the mark of a well-cooked paella.

Paella is about nailing the delicate texture of the rice, cooking the rice to the perfect crispness without drying it out, and finding the balance of spices, stock, and veggies. Enjoy this celebration of Spain’s rich culinary legacy!

Ingredients

Wondering what the key ingredients are in this famous black paella? Let’s talk about the most important ingredients in this Valencian dish.

• Rice: It’s best to use the short grain Spanish bomba rice if you can find it. This type of rice can soak up 3 times its weight in liquid, creating a flavorsome and not-too-soggy paella. If you can’t find it, use arborio rice.
• Squid Ink: This inky black liquid has been used as a natural food coloring in Spain for centuries. It brings an eye-catching color and salty, umami flavor to this rice dish.
• Saffron: Although you can’t see the vivid yellow that saffron brings in this dish, you’ll still need its mild, grassy, aromatic flavor that makes paella uniquely delicious.

See recipe card for full information on ingredients and quantities.

How to Make Black Paella

If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.

1. Place a paella or wide frying pan over medium heat and add the oil. Sauté the squid rings for 30 seconds, then set aside. (image 1)
2. Add the onion and pepper to the pan and sauté for 4-5 minutes, or until the onion is translucent. (image 2)

3. Add the garlic and spices and cook for 1 minute, then add the tomato paste and cook for 2 more minutes. (image 3)
4. Mix in the rice and add the wine, letting it simmer for 5 minutes, until it has almost completely evaporated. (image 4)

5. Stir in the stock and squid ink and season with salt. (image 5)
6. Bring to a boil, then turn down to a simmer and cook for 15 minutes, or until the stock has reduced and the rice is almost cooked. Don’t stir at this stage! (image 6)

7. Place the prawns on top of the rice and cook for another 4-6 minutes, or until the prawns are opaque and pink. Add the squid. (image 7)
8. Take the paella off of the heat and let it sit for 10 minutes. Serve out of the pan and garnish with lemon wedges. Enjoy! (image 8)

Recipe FAQs

Serve

Make sure to serve the black paella when it’s hot and fresh off of the stove so you can enjoy the socorrat (the crispy rice on the bottom) when it’s the best. Garnish with a squeeze of lemon juice, and enjoy with a dry white wine!

If you still have room, serve this black paella with other traditional Spanish dishes, like ensalada mixta, cava sangria, pimientos de padrón, or a slice of Spanish almond cake.

Expert Tips

• You can substitute the meat, poultry, seafood, or vegetables with what you have on hand.
• The best rice for paella is bomba. It’s a Spanish short-grained rice that’s starchy and absorbs a lot of liquid without getting mushy. If you can’t find it, you can also use arborio.
• To cook this dish properly, invest in a wide, flat pan called a paella. If you can’t get one, use the widest frying pan you have.

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