Arroz Negro

This is a dish that I thought I would never taste neither cook as always saw it with more than squid. Until I went to Galicia with friends and one day we ate arroz negro in a restaurant. I didnt see anything that could give me an allergic attack, although I wondered later on the day if they had used fish stock… but I survived 🙂

So based on that experience, I decided to try it myself at some point. And that was today. I found a video that matched my expectations of using only squid. I bought a couple of things I missed (nothing special) and already had the squid ink I bought online.


  • 400g frozen squid rings
  • 1-2 tsp of squid ink (or more)
  • 1 bunch of spring onions chopped
  • 1 pepper chopped: I used an orange one.
  • 2 cloves of garlic chopped (I forgot to add it!)
  • 2 tsp of tomate paste
  • 500m of boiling water with a vegetable stock cube
  • 200g aprox (or a bit more) paella rice
  • 1-2 tsp of turmeric
  • salt


  • In a hot paella dish, drizzle a bit of olive oil. Add the frozen squid rings. Add a pinch of salt.
  • Keep stirring until you have crust in the bottom of the dish. Not burn!!! Drop the heat to medium-low.
  • Add the spring onions and pepper. Mix continuosly, dont allow to burn!
  • Add the tomate paste and mix.
  • Add the rice and mix well for 1 minute or so. Dont allow to burn!
  • Add the vegetable stock with the boiling water. Add a pinch of salt.
  • Add the squid ink with a bit of boiling water to be sure it is not solid.
  • Be sure the paella dish is completely black (In my case I should have added 1 more tsp of ink)
  • Add the turmeric and mix. Taste it! Dont move the rice any more after this.
  • Increase heat to high for 5 minutes aprox. Be sure you move the paella dish to be sure the heat is spread out evenly so the rice is cooked everywhere.
  • Drop the heat to medium.
  • Wait until most of the water is evaporated. With a tsp, try a bit of the rice to be sure it is cooked. You should be able to scratch the bottom and get the extra flavour!
  • Remove from heat, and let it cool for a minute. Ready to eat!

Garlic Mayo

  • 200ml sunflower oil
  • 1 egg
  • 2 chopped garlic cloves
  • salt
  • 1 tbsp of vinegar
  • 1/4 lemon juice


  • Put all ingredients in a tall glass and use a hand blender.
  • Blend and taste! Need salt? Lemon?
  • Put in a bowl and to the fridge

For my first time, really happy, better than I expected! Just add more ink next time 🙂