Black paella

Arros Negre aka. Squid Black Ink Paella with Seafood.

A traditional paella with a twist by using squid ink. Squid ink adds a depth of flavor to the rice and while the color may not be appetizing, it is delish.

Arroz negro, a Spanish specialty originating from the Valencia and Catalan regions, made simply with prawns, squid and squid ink is the epitome of of deep sea on a plate.

This Spanish Black Rice Paella with Squid Ink Based Broth is the most incredible paella you will ever taste. Full of flavor and done in 45 minutes.

Not only does this dish look impressive, it tastes impressive! Wow your family and friends tonight.

This black paella recipe will make you the best arroz negro outside of Spain! Bring the rich flavors of Spain into your kitchen with this easy, one-pan recipe.

Mary Berry’s Paella is made with olive oil, chicken thighs, onions, red pepper, garlic, paella rice, chicken stock, saffron strands, prawns, black olives, lemon juice, mussels, white wine, and tomatoes. This traditional paella recipe creates a delicious dinner that takes about 45 minutes to prepare and can serve up to 6 people.

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The contrast of earthiness from the huitlacoche and the sweetness of the shellfish makes every bite of this interesting and exciting.