1 Review

Black Rice Paella with Monkfish Recipe

Receta de Paella de Arroz Negro

1 hour, 5 minutes

6 Servings

Arroz negro is one of the most beautiful paella dishes. Squid ink gives the dish its characteristic black color and complements the flavor of the mild monkfish, shrimp and squid. The taste and vibrant colors of this dish will wow your dinner guests.



Nutritional Facts

Serving Size 21.8 oz/618 gr;
Calories 632;
Calories from Fat 175;
Total Fat 19.7 gr (30%);
Saturated Fat 3.1 gr (16%);
Cholesterol 224 mg (75%);
Sodium 996 mg (42%);
Total Carbohydrates 63 gr (21%);
Fiber 4 gr (14%);
Sugars 3 gr;
Protein 40 gr (81%);
Vitamin A 34%;
Vitamin C 98%;
Calcium 14%;
Iron 28%;

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

How To Cook


Remove baby squid from their tin and set aside. In a medium saucepan, combine sauce from the baby squid with the squid ink, stock and lemon juice. Bring to a simmer and turn off heat.


Heat 3 tablespoons of olive oil in a 15-inch paella pan. Sauté the monkfish over medium-high heat, turning frequently for 2-3 minutes. Add the squid rings and continue to cook 1-2 minutes (they should not be fully cooked). Set seafood aside to a platter. 


Add the remaining 1 tablespoons of oil, the white part of scallion and garlic and sauté over medium-high heat until the onion is soft. Stir in the tomatoes, red pepper and cook 1-2 minutes, stir in the smoked paprika and sherry or white wine. Bring to a boil for 3-4 minutes.


Add the rice and stir well. Pour in the broth mixture and bring to a boil. Taste for and adjust salt and continue to boil, stirring and rotating the pan occasionally for about 2 minutes. Stir in the squid rings and add monkfish pieces evenly around the pan, tucking them into the rice mixture a bit. It is important to not stir after this point. Boil until the rice is no longer soupy but sufficient liquid remains to continue cooking the rice - about 5 minutes. 


Arrange the shrimp around the other seafood and cook uncovered on a low simmer until the rice is almost al dente, about 10-12 more minutes. Remove from heat, arrange the piquillo pepper strips and reserved baby squid attractively over the rice. Cover with foil and let rest for 5-10 minutes. Remove foil and garnish with of green onion.

Serve hot with lemon wedges, alioli garlic saucecrusty bread and a Spanish white or rosé wine.

Ratings and Reviews


1 Reviews

Made this for friends and they were impressed, will definitely serve at dinner parties again!

July 2022