Squid Ink Paella
Squid Ink Paella, known as 'Arroz Negro' in Spain, is a striking black rice dish originating from the coastal regions of Valencia and Catalonia. It gets its dramatic color and deep, briny seafood flavor from squid or cuttlefish ink, which is stirred into the rice as it cooks with a rich seafood broth and a variety of shellfish like shrimp, mussels, and clams.
🍽️ Nutrition at a glance
This dish is a balanced meal, providing a good source of complex carbohydrates from the rice and high-quality protein from the seafood. A typical serving contains approximately 450-550 calories, along with key nutrients like iron and antioxidants from the ink, and selenium from the shellfish.
Nutrition breakdown
| Calories | 480 kcal |
| Protein | 32 g |
| Carbs | 55 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 950 mg |
| Iron | 4.5 mg |
| Potassium | 620 mg |
| Phosphorus | 380 mg |
| Selenium | 52 mcg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 5.2 mg |
| Magnesium | 65 mg |
| Zinc | 3.1 mg |
Per 1 plate (350 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the dish is a celebrated example of Spanish 'marisco' (seafood) cuisine, often enjoyed during festivals and family gatherings. Nutritionally, the squid ink itself is unique, containing compounds like melanin and antioxidants that are being studied for their potential health benefits.
