Arroz Negro
Arroz Negro is a dramatic and flavorful Spanish rice dish, most famously from the Valencia region, that gets its striking black color and deep, briny flavor from squid or cuttlefish ink. The dish typically features short-grain rice cooked with a rich seafood broth, onions, garlic, and tender pieces of squid or cuttlefish, often finished with a squeeze of lemon.
🍽️ Nutrition at a glance
This dish is primarily a source of complex carbohydrates from the rice, with a moderate amount of protein from the seafood. It provides key nutrients like iron and B vitamins from the squid ink and seafood, with a typical serving containing roughly 400-500 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 22 g |
| Carbs | 40 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 800 mg |
| Iron | 4 mg |
| Potassium | 450 mg |
| Phosphorus | 280 mg |
| Magnesium | 50 mg |
| Zinc | 2.5 mg |
| Vitamin B12 | 2.5 µg |
| Niacin (B3) | 5 mg |
| Folate | 60 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
The use of squid ink is a centuries-old culinary tradition in Mediterranean and Asian cuisines, prized not only for its intense umami flavor but also for its high antioxidant content, particularly melanin. Culturally, Arroz Negro is a celebratory dish in Spain, often served during festivals and special occasions, and its preparation is considered a test of a cook's skill in balancing the potent ink flavor.
