Arroz negro 
Black Rice
I can only say one thing about this rice, it's spectacular!! It turned out amazing. It's super easy to make and perfect for kids, as all the ingredients are cut into small pieces, and the seafood is peeled.
We used bomba rice, which is a variety of round rice that always cooks perfectly and is great for beginners, so it doesn't overcook. It's the rice that absorbs the most broth, thus it takes on the most flavor. We always use 2 and a half parts of water for every part of rice when we want a paella with dry or loose rice.
We can make the broth ourselves or buy it pre-made.
We chose a large paella pan so that the rice comes out "de ditet", which means "finger-thick", as we like it here in the Valencia Community, with a finger of rice spread throughout the paella, so the grains of rice at the bottom don't get too soft and the ones on top don't stay too hard.
Black Rice
I can only say one thing about this rice, it's spectacular!! It turned out amazing. It's super easy to make and perfect for kids, as all the ingredients are cut into small pieces, and the seafood is peeled.
We used bomba rice, which is a variety of round rice that always cooks perfectly and is great for beginners, so it doesn't overcook. It's the rice that absorbs the most broth, thus it takes on the most flavor. We always use 2 and a half parts of water for every part of rice when we want a paella with dry or loose rice.
We can make the broth ourselves or buy it pre-made.
We chose a large paella pan so that the rice comes out "de ditet", which means "finger-thick", as we like it here in the Valencia Community, with a finger of rice spread throughout the paella, so the grains of rice at the bottom don't get too soft and the ones on top don't stay too hard.
Cooking Instructions
- 1
In a paella pan, add a splash of oil and sauté the finely chopped green bell pepper until golden. Next, add the finely chopped onion.
- 2
Add the chopped squid and cuttlefish, stir for a bit, and then add the peeled shrimp.
- 3
Add the grated fresh tomato and a finely chopped garlic clove.
- 4
Stir in the rice, give it a few turns, add a bit of paprika, and then immediately add the squid ink diluted in a cup of broth.
- 5
Pour in the remaining broth and let the rice cook. The first 5 minutes on high heat and the remaining 13 to 15 minutes on low heat.
- 6
We can serve it with a bit of aioli.
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