How to make an original BLACK RICE paella from Valencia, Spain

Original Paella RECIPE “BLACK RICE” or “ARROZ NEGRO”, The origin of the black rice comes from the use of ink squid by fishermen Levante. The original and authentic is to use these ink tanks containing squid and these in turn, cook it in the paella pan.It’s easy to make and it’s delicious. Enjoy it and tell us your experience!!
black rice paella
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Preparatión time: 20 minutes     Cooking time: 40minutes    People: 4 dinners



By way of guidance the paella exposed is 6 full rations. Let´s quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:

black rice 2 paella

  • 800 g / 28,22 oz Calamari in its ink 
  • 500 g / 17,64 oz Peeled Prawns 
  • 1 Onion 
  • 2 Tomatoes 
  • 400 gr / 14,11 oz Rice 
  • 8 tablespoonful Oil 
  • 800 mL Fish Broth 
  • 1 little tablespoonful Paprika 
  • 2 Cloves of Garlic 
  • 4 Calamari ink bag 
  • Salt 











Technical Equipment



 black rice 4 paella www.originalpaella.comA) On this occasion we are going to use portable assemblage, formed by:
1.Paella (pan)

2.Double ring burner

3. Tripod
4. Butane cylinder

More information assembly HERE

black rice 5 paella www.originalpaella.comB) It can also be used with a fire protected 




black rice 6 paella
We will use calamari in its ink and peeled prawns. To get its black hue characteristic you should add calamari ink bags sold in frozen section. In this case, the base of this paella is a previously prepared fish broth. To prepare the broth has been cooked: ½ Kg or 17,64 oz rockfish, a big head of monkfish and swordfish and the heads of the prawns.



black rice 7 paella

Add some oil that serves to level the pan … the oil should be centered.
Add some salt too, and light the fire!


When the oil is hot, add the calamari. black rice 8 paella
We start to fry.






black rice 9 paella
When the calamari get brown, put them aside on outside of the pan and fry two cloves of sliced garlic.


black rice 10 paella

Add the peeled prawns to fry them. We do like that because calamari need more time to fry.



black rice 11 paella www.originalpaella.comWhen calamari and peeled prawns are sautéed put them aside on outside of the pan and add grated or crushed onion, fry for a few minutes.


black rice 12 paella www.originalpaella.comWhen the onion gets brown add the grated or crushed fresh tomato and fry with the onion for a few minutes.






black rice 13 paella www.originalpaella.comAdd the ink that we have previously thawed and mix well.
Add the rice and let it saute, stirring for about two minutes.
black rice 14 paella
On this point add the paprika while continuing to stir up to blend for about two minutes. 







black rice 15 paella

Add 800 mL fish broth, we add twice the broth than rice. 

Season with salt, the amount will go to taste but it is important to note that fish in itself is already salty, you should keep taste during the process.
No stir again not to break the rice grain.

black rice 16 paella www.originalpaella.comStrong heat up to start to boil. Fire is essential in this process, the aim is that at 20 minutes the rice is cooked and the paella without broth.









After 20 minutes of cooking, the paella should be dry and the rice cooked, let rest and ready to eat.

black rice 17 paella