Black rice

Arroz negro features Spanish short-grain rice cooked with cuttlefish ink that provides its distinct black color. The dish includes tender pieces of squid, lightly sautéed garlic, and finely chopped onions, slowly simmered in a rich seafood broth. It is seasoned with a touch of smoked paprika and garnished with fresh parsley and a light squeeze of lemon for a hint of freshness.