Black Paella (Paella Negra) Recipe | Rumi Spice

Paella Negra

  • 6 colossal shrimp
  • 5 medium squid, cleaned and sliced
  • 2 cups Bomba rice
  • 1 1/2 cups dry white wine
  • 2 1/2 cups clam juice
  • 1/2 Tbsp Rumi Paella Spice Blend
  • 1 yellow onion, minced
  • 5 cloves garlic, minced
  • 4 tomatoes, peeled and diced
  • 1 red bell pepper, diced
  • 2 lemons, juiced
  • 5 Tbsp virgin olive oil
  • 2 Tsp bottled squid ink
  • Salt, to taste
  1. Heat olive oil in paella pan on medium heat. Add shrimp and salt and cook for about 1 minute on each side. Add squid and cook for 1 to 2 minutes. Set aside.
  2. In the same pan, saute garlic and onion until fragrant. Add tomatoes and paella blend and cook for about 1 minute. Add bell pepper and 2 cups of rice. Stir and cook for 1 minute.
  3. Pour the wine and clam juice into the pan. Add the squid ink and stir. Heat until boiling.
  4. Cover with foil and continue to cook between low to medium heat for 15 to 20 minutes. Add water if needed and rice is very dry.
  5. Top with shrimp, squid, and lemon wedges. Cover pan with foil and continue to cook for 5 minutes or until the rice is cooked.

black negra paella rumi spice recipe


Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.


Shopping Cart

Your cart is currently empty.
Shop now