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DISH RESEARCH · Rice dish

Arroz Negro

Black rice with cuttlefish, fish stock and mussels.

Arroz Negro — illustrative food image

About Arroz Negro

Comunitat Valenciana presents arroz negro as a traditional seafaring rice dish found along the Valencian coast. Its published rendition combines bomba rice with small cuttlefish, their reserved ink and fish stock, with mussels arranged over the finished rice.

Garlic, tomato sauce and extra virgin olive oil accompany the seafood. The cuttlefish ink gives the rice its characteristic dark colour, while the fish stock carries the maritime flavour through the grains.

The rice finishes in the oven before the opened mussels are placed on top. Allioli is the suggested optional accompaniment, served alongside the dark rice and its shellfish decoration.

Allergens in this recipe

Contains: Fish, Molluscs.

Other allergen details are unconfirmed.

Ingredients vary by restaurant. Confirm your allergens with staff before ordering.

Explore ingredients See countries & cuisines

Ingredients in Arroz Negro

Comunitat Valenciana's arroz negro with small cuttlefish and mussels.

Ingredient details & uncertainties

Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.

  • Bomba rice: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual D.O. Valencia bomba rice; provenance is recipe attribution, not certification of any PlateSafe ingredient product.
  • Garlic: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Tomato sauce: Recipe-specific ingredient evidence; Allergen details unconfirmed. Actual salsa de tomate, full separate sauce formula unprovided.
  • Fish stock: Recipe-specific ingredient evidence; Fish source-confirmed. Actual fumet from varied morralla fish, exact species and full stock formula unprovided.
  • Extra virgin olive oil: Recipe-specific ingredient evidence; Allergen details unconfirmed
  • Rock mussels: Recipe-specific ingredient evidence; Molluscs source-confirmed. Actual mejillones de roca, broader mussel candidate; no species inferred.
  • Small cuttlefish: Recipe-specific ingredient evidence; Molluscs source-confirmed. Actual sepionets de punxa OR sepia mini, small-cuttlefish option selected; broader cuttlefish candidate, exact species unproved.
  • Cuttlefish ink: Recipe-specific ingredient evidence; Molluscs source-confirmed. Actual reserved from cuttlefish step1 and added3; distinct method-only allocation.
  • Salt: Recipe-specific ingredient evidence; Allergen details unconfirmed. Explicit method2/4, omitted ingredient column.
  • Allioli (optional): Recipe-specific ingredient evidence; Allergen details unconfirmed. Optional step7; full formula including presence of egg unprovided, no automatic Egg label.

Origins & food traditions

Countries

  • Spain
  • SpainCatalogue link pending review

Cuisines & regions

AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.

Sources & references
  1. Turisme Comunitat Valenciana - Arroz negro, official downloadable recipe