Easy Arroz Negro: La Barca Squid in Ink over Rice
Catalonian Comfort
From the shores of Catalonia, this deeply savory rice is all about contrast — dark and briny, bright and citrusy. The squid’s ink lends a silky depth and a striking midnight hue, transforming simple rice into something quietly luxurious.
This version leans into ease without sacrificing character: minimal prep, maximal atmosphere. The aromatics soften, the rice absorbs, and the whole pan takes on that glossy, oceanic richness. A final lift of lemon and herbs keeps everything balanced — bold, elegant, and ready whenever the mood calls for something a little transportive.
We used La Barca Squid in Ink, which we shipped to members in our January 2026 Tinned Fish Club box.
Ingredients for Arroz Negro
- 1 tablespoon olive oil
- 1 garlic clove, chopped
- 1 tablespoon shallot, minced
- 1 tin La Barca Squid in Ink
- 1 cup cooked short-grain rice
- Lemon wedge
- Chopped parsley
- Lemon zest
Instructions
- Warm olive oil in a pan over medium heat.
- Add garlic and shallot; sauté until soft and fragrant.
- Gently fold in the squid and its ink, coating the aromatics.
- Add cooked rice and stir until evenly blackened and glossy.
- Finish with a squeeze of lemon, parsley, and a touch of zest.
We added a little red pepper to ours, but that's up to you! This dish is best served fresh out the frying pan, but it makes a lovely leftover, too. If you want to be a little adventurous, warm it up the next day by pouring hot black tea into the bowl to make ochazuke, a classic Japanese comfort food.
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