Arroz Negro with Squid
Dramatic black rice rich with squid, garlic and sweet peppers, served with fresh lemon.
- Time50 min
- LevelMedium
- Costabout £4.71 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat half the oil in a wide pan over a high heat. Fry the squid for 2 minutes until just opaque, then lift it out and set aside.
2 min - 2
Add the rest of the oil, the onion, garlic and pepper. Cook gently for 8 minutes until soft and sweet.
8 min - 3
Stir in the tomatoes and paprika and cook for 5 minutes until thick and jammy.
5 min - 4
Add the rice and stir for 1 minute. Dissolve the squid ink in the hot stock and pour it in. The pan will turn jet black.
- 5
Simmer without stirring for 16 minutes, until the rice is tender and the liquid has been absorbed.
16 min - 6
Fold the squid back in, cover and rest for 5 minutes. Scatter with parsley and serve with lemon wedges.
5 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.