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5 from 1 vote

How to Make Paella Negra (Paellitos Negritos)

Paella negra is a flavorful Spanish-Filipino rice dish cooked with squid ink, seafood, and aromatic spices, giving it a rich, savory taste and striking black color.
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Rice Recipes
Cuisine: Spanish
Keyword: paella negra, paellitos negritos, squid ink paella
Servings: 4 Servings
Calories: 350kcal
Author: Manny

Ingredients

  • 1/2 kilo squid about 3 inches long
  • 2 Tbsp Lea & Perrins Worcestershire Sauce
  • 5 cloves freshly pound garlic
  • 3 cups fish or vegetable stock
  • 1/2 cup white wine
  • 1 roll Reynold's Wrap Aluminum Foil
  • 1 1/2 cups cooked long grain rice
  • 1/4 cup olive oil
  • salt and pepper to taste

Instructions

How to cook Paellitos Negritos

  • Skin and clean squid and remove ink sacs. Set aside ink sacs.
  • In hot oil, saute rice with garlic, wine, salt and pepper.
  • Add squid (either cut into rings or kept whole).
  • Remove squid when done and add fish or vegetable stock.
  • Stir and add ink sacs. Ink sacs will burst to let out the ink.
  • Stir to blend ink with rice. Add Lea & Perrins Worcestershire Sauce.
  • Line individual ovenproof cups with Reynolds Wrap Aluminum Foil with an overlap of 2 inches and spoon the squid and rice mixture into the cups.
  • Bake for 10 minutes in a 350°F oven. Serves 4.

Notes

Cooking Tips:

Handle the Squid Ink with Care

When cleaning the squid, gently remove the ink sacs and set them aside in a small bowl. Avoid tearing them so you can release the ink later in the pan for a deep, even color. This careful step ensures your paella negra gets its signature black hue without turning bitter.

Toast the Rice Before Adding Stock

Lightly sautéing the rice in oil before adding the liquid helps seal the grains, keeping them firm and flavorful. This technique prevents your paella from becoming mushy as it cooks. It also adds a nutty aroma that beautifully complements the squid ink and seafood.

Let It Rest Before Serving

After removing the paella negra from the heat, let it rest for at least five minutes before serving. This short pause allows the rice to finish absorbing the flavors and moisture evenly. You’ll end up with a richer taste and a perfect, slightly crispy bottom layer known as socarrat.