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Paella Negra Arroz Negre Recipe Panlasang Pinoy
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5 from 1 vote

Paella Negra (Arroz Negre) Recipe

This is a recipe for Paella Negra (Arroz Negre)
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Seafood
Servings: 6
Author: Vanjo Merano


  • 6 to 9 pieces colossal shrimp or prawn
  • 5 medium squid cleaned and sliced crosswise
  • 2 cups Calasparra rice
  • 1 1/2 cups white wine Chardonnay or Pinot Grigio
  • 2 1/2 cups fish broth or clam juice
  • 2 teaspoons tinta de calamar bottled squid or cuttlefish ink
  • 1 medium yellow onion minced
  • 5 cloves garlic minced
  • 4 medium roma tomato peeled and sliced into small cubes
  • 1 small red bell pepper
  • 1 small green bell pepper
  • 2 lemons sliced into wedges
  • 5 tablespoons extra virgin olive oil


  • Heat olive oil in a paellera or wide pan.
  • Pan fry shrimp in medium heat for 1 minute per side. Remove and set aside.
  • Stir-fry the sliced squid for 1 to 2 minutes. Set aside.
  • Saute garlic and onion for 30 seconds. Add tomato. Continue to cook until onion starts to get translucent and soft. Note: you can add more olive oil if needed.
  • Add half of the bell pepper and 2 cups of Calasparra rice. Stir. Cook for 1 minute.
  • Pour the wine and fish broth into the pan. Add the squid ink (tinta de calamar). Stir and let boil.
  • Cover and continue to cook between low to medium heat for 15 to 20 minutes. Note: add water if needed.
  • Top with pan-fried shrimp, squid, lemon wedges, and remaining bell peppers. Cover the pan and continue to cook for 5 minutes or until the rice is cooked perfectly.
  • Serve. Share and enjoy!


Serving: 6g