HOW TO MAKE PAELLA NEGRA | SPANISH RECIPE

squid ink

🥗Healthier: cuttlefish ink

💰Cheaper: black food coloring

Cuttlefish ink offers a similar flavor, while black food coloring provides a visual effect.

shrimp

🥗Healthier: chicken breast

💰Cheaper: frozen shrimp

Chicken breast reduces cost while maintaining protein.

mussels

🥗Healthier: clams

💰Cheaper: canned clams

Canned clams are more affordable and still add a briny flavor.

fish stock

🥗Healthier: vegetable broth

💰Cheaper: water with fish sauce

Vegetable broth is lighter, while fish sauce adds depth at a lower cost.

Heat olive oil in a large paella pan over medium heat until shimmering.

Add chopped onion and red bell pepper; sauté until softened, about 5 minutes.

Stir in minced garlic and paprika; cook for 1 minute until fragrant.

Add rice and stir to coat in oil, cooking for 2-3 minutes until slightly translucent.

Pour in fish stock and add squid ink; bring to a simmer.

Add calamari and shrimp; stir gently to distribute evenly.

Reduce heat to low and cover; cook for 15-20 minutes until rice is tender and liquid is absorbed.

Arrange mussels on top, pressing them into the rice; cover and cook for an additional 5 minutes until mussels open.

Remove from heat and let rest for 5 minutes, covered.

Garnish with chopped parsley and lemon wedges before serving.

Cooking Techniques

Spice Level:

Allergens