Arròs Negre Recipe
Spanish Bomba rice, saffron with shrimp, calamari, mussels, squid ink & alioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Saffron
In a small bowl, soak the saffron threads in 2 tablespoons of warm water for about 10 minutes to release the flavor.
- 2
Sauté the Seafood
In a large paella pan or skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the shrimp and calamari, and cook until shrimp are pink, around 3-4 minutes. Remove from the pan and set aside.
- 3
Cook the Rice
In the same pan, add the Bomba rice and stir for 2 minutes to coat in the oil and flavors. Then add the broth, squid ink, saffron with its soaking water, salt, and black pepper. Stir to combine and bring to a boil.
- 4
Simmer
Reduce the heat to low, cover the pan, and let it simmer for about 15 minutes, or until the rice has absorbed most of the liquid.
- 5
Add Mussels
After 15 minutes, add the mussels and the previously cooked shrimp and calamari to the rice. Cover and cook for an additional 5-7 minutes, or until the mussels have opened and the rice is tender.
- 6
Rest and Serve
Remove the pan from heat and let it rest for 5 minutes. Serve the Arròs Negre hot, with alioli on the side.
