Arroz Negro with Socarrat and Alioli

Why You’ll Love This Recipe

• Classic Spanish arroz negro with dramatic inky rice and sweet, tender squid.
• Clear timing and pan cues to nail the coveted socarrat every time.
• Balanced flavors: tomato–onion sofrito, smoky paprika, briny squid ink, bright lemon.
• Restaurant-worthy but weeknight-manageable with store-bought stock.

Grocery List

• Produce: 1 medium yellow onion, 2 ripe tomatoes, 6 garlic cloves, flat-leaf parsley, 1 lemon
• Dairy: none
• Pantry: 1 lb cleaned squid, bomba or Calasparra rice, seafood stock, squid ink sachets, extra-virgin olive oil, neutral oil, sweet smoked paprika, bay leaf, dry white wine, kosher salt, black pepper

Full Ingredients

For the Rice

• 1.5 cups (300 g) bomba or Calasparra rice
• 4.5 cups (1.06 L) seafood stock, kept at a bare simmer (about 190°F/88°C)
• 3–4 squid ink sachets (about 12 g), whisked into the hot stock
• 1 lb (450 g) cleaned squid, tubes sliced into 1/2-inch (1.25 cm) rings, tentacles left whole
• 1/3 cup (80 ml) dry white wine
• 1 tsp sweet smoked paprika (pimentón dulce)
• 1 bay leaf
• 1/4 cup (60 ml) extra-virgin olive oil, divided
• Kosher salt and freshly ground black pepper
• 2 tsp extra olive oil for building socarrat (optional)

For the Sofrito

• 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
• 2 medium ripe tomatoes, grated or finely chopped (about 1.5 cups / 300 g)
• 4 garlic cloves, minced

For the Alioli

• 1 large egg yolk (or 1 whole pasteurized egg for immersion blender method)
• 2–3 garlic cloves, grated to a paste
• 2 tsp fresh lemon juice, plus more to taste
• 1/2 tsp kosher salt
• 3/4 cup (180 ml) neutral oil + 1/4 cup (60 ml) extra-virgin olive oil
• 1–2 tsp cold water to loosen, if needed

To Finish

• 2 tbsp finely chopped flat-leaf parsley
• Lemon wedges, for serving

Step-by-Step Instructions

Step 1: Heat the squid-ink stock

In a saucepan, bring the seafood stock to a bare simmer (about 190°F/88°C). Whisk in the squid ink until fully dissolved and inky black. Keep the stock hot over low heat; hot stock helps the rice cook evenly and prevents the pan from cooling.

Step 2: Make the alioli

In a mortar or small bowl, combine the garlic paste, egg yolk, lemon juice, and salt. Whisk (or use an immersion blender with a tall cup). While whisking/blending constantly, slowly drizzle in the neutral oil, then the olive oil, until thick, glossy, and spoonable. Adjust salt and lemon to taste. Add a teaspoon of cold water if you prefer a slightly softer texture. Refrigerate until serving. For food safety, use a pasteurized egg if desired.

Step 3: Sear the squid

Set a 13–15 inch (33–38 cm) paella pan or a wide 12-inch (30 cm) stainless-steel skillet over medium-high heat. Add 1 tablespoon of the olive oil. Pat the squid very dry, season lightly with salt and pepper, and sear in a single layer for 60–90 seconds until just opaque and lightly browned in spots. Transfer to a bowl (it will finish cooking in the rice). Do not overcook here to keep the squid tender.

Step 4: Build a jammy sofrito

Add the remaining olive oil to the pan. Reduce heat to medium. Cook the onion with a pinch of salt for 6–8 minutes, stirring, until translucent and sweet. Add the garlic and cook 30–45 seconds until fragrant. Stir in the tomatoes and cook 6–8 minutes, stirring occasionally, until thick, reduced, and jammy with little visible liquid. Taste and season with salt and pepper.

Step 5: Toast the rice, add wine and spices

Add the rice to the sofrito and stir to coat every grain; toast for 1 minute. Sprinkle in the smoked paprika and add the bay leaf. Pour in the white wine and cook for 1 minute, scraping up any flavorful bits, until the wine is mostly evaporated.

Step 6: Add the inky stock and cook without stirring

Pour in all the hot squid-ink stock and stir once to distribute the rice evenly. Return the seared squid (and any juices) to the pan, spreading it out. Bring to a brisk simmer over medium-high, then reduce to medium and cook uncovered for 16–18 minutes. Do not stir. Rotate the pan occasionally for even heat. The rice should surface as the liquid reduces, and steam holes will appear.

Step 7: Build socarrat, rest, and serve

When the liquid is mostly absorbed and the rice is just tender, drizzle 2 teaspoons olive oil around the edge and increase the heat to medium-high for 60–120 seconds. Listen for gentle crackling and smell a toasty, nutty aroma—this is the socarrat forming. If you detect harsh burning, stop. Remove from heat, cover loosely with a clean towel, and rest 5 minutes. Sprinkle with parsley and serve straight from the pan with lemon wedges and cool spoonfuls of alioli.

Pro Tips

• Hot stock matters: aim for about 190°F/88°C to maintain a steady simmer and even doneness.
• No stirring after the stock goes in—think paella, not risotto. This creates distinct grains and socarrat.
• Rotate the pan if your stovetop has hot spots; even heat equals even absorption.
• Squid cooks fast: sear briefly first, then finish gently in the rice to keep it tender.
• Socarrat signals: soft crackling and a toasty aroma, not smoke. A quick, hot finish is all you need.

Variations

• Arroz negro mixto: add 8–12 scrubbed mussels or clams for the last 8 minutes; cover briefly to steam.
• Vegetable-forward: add 1 cup (150 g) diced red bell pepper to the sofrito and a handful of thawed peas in the last 5 minutes.
• Fideuà negra: swap rice for 8 oz (225 g) thin fideos; cook times drop by a few minutes.

Storage & Make-Ahead

Alioli can be made up to 3 days ahead; refrigerate covered. The sofrito can be made up to 4 days ahead or frozen for 1 month—thaw before using. Leftover arroz negro keeps 2–3 days refrigerated in an airtight container; reheat gently in a skillet with a splash of hot stock or water. Alioli does not freeze; sofrito does. For best texture, enjoy the rice the day it is made.

Nutrition (per serving)

Approximate values: 740 calories; 41 g fat; 65 g carbohydrates; 23 g protein; 3 g fiber; 1,150 mg sodium. Values will vary based on stock, oils, and the amount of alioli used.