Spanish Arroz Negro Recipe

The traditional Spanish Arroz Negro is a complete meal all in one. The rich and creamy flavors of the squid and tomatoes intermingle with the smokey paprika and the salty olives to create a dish with a unique flavor that you won’t find anywhere else. The recipe is quite simple and the ingredients can be relatively easily found. It is a great weeknight meal that can be prepared in about 45 minutes.


– 1.5 cups of Spanish style rice
– 2 tablespoons of olive oil
– 1 large onion, diced
– 1 red bell pepper, diced
– 3 cloves of garlic, minced
– 1 teaspoon of smoked paprika
– 850 grams of squid, cut into rings
– 400 grams of tomatoes, diced
– ½ cup of black olives
– Salt & Pepper
– Juice of half of a lemon
– Parsley for garnish


1. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the onion and bell pepper and sauté until they start to soften, stirring often.

2. Add the garlic and smoked paprika and cook an additional minute until fragrant.

3. Add the squid and cook 2 minutes, stirring often.

4. Add the tomatoes, black olives, and salt & pepper to the skillet and cook an additional 5 minutes until the squid is cooked through and the tomatoes have softened.

5. Add the rice, stirring to combine all of the ingredients and coat the rice with all of the flavors.

6. Reduce the heat and simmer for about 20 minutes covered, stirring occasionally.

7. Remove from heat and stir in the lemon juice, then transfer to a serving dish.

8. Garnish with parsley, then serve and enjoy!