Valencian Black Rice with Squid and Lemon Allioli

Name: Valencian Black Rice with Squid and Lemon Allioli (Arroz Negro Valenciano con Pulpo y Allioli de Limón)
Cuisine: Spanish
Ingredients: 8 ounces squid, cleaned and patted dry; 4½ cups fish stock or water; 4½ cups fish stock or water; Two ¼-ounce packs squid ink; 3 tablespoons olive oil; ½ yellow onion, diced; ½ green bell pepper, diced; 2 cloves garlic, minced; 1½ cups Valencia rice; 2 teaspoons kosher salt; 1 teaspoon freshly ground pepper; 2 tablespoons chopped fresh parsley; 1 lemon, sliced into wedges; Allioli

Arroz Negro Valenciano con Pulpo y Allioli de Limón

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Tapas Espana

By Catherine Alioto

Published 2026

About

This rice, which gets its distinctive black color from squid ink, is a common dish served along the Mediterranean coast of Spain, where squid is abundant. The squid and the ink give the dish a rich, briny flavor. The addition of the squid rings and tentacles gives this dish a dramatic look.

Ingredients

8 ounces squid, cleaned and patted dry
4½ cups fish stock or water
Two

Europe
Spain
Fish course
Gluten-free
Pescatarian

Method

Using a chef’s knife, slice the squid pieces into rings, leaving the tentacles whole.

In a large saucepan, warm the stock and the squid ink over low heat. Set aside.

In another large saucepan, warm 2 tablespoons of the oil over medium heat. Add the squid pieces and cook until golden, about 2 minutes. Take care not to overcook the squid, as it can become tough. Using a slotted sp