Arroz negro, or arròs negre in Catalan, is a traditional Spanish rice dish notable for its unique black coloring, derived from the ink of squid or cuttlefish. This dish has strong ties to the Mediterranean coast of Spain, where it is believed to have originated, possibly in L’Empordà region of Catalonia or Valencia. Its history stretches back to culinary influences introduced by the Arabs in the early Middle Ages.
The dish was likely developed as a simple meal for fishermen. Its preparation exemplifies the philosophy that good cooking relies on quality ingredients presented without complication. Essentials for arroz negro include olive oil, onions, tomatoes, small squid or cuttlefish, medium grain rice, and the ink itself, combined with fish stock and a splash of white wine. The finished dish is typically served with homemade alioli, a garlic mayonnaise that enhances the overall experience.
Pairing Wines with Arroz Negro
The umami flavor of the squid ink significantly influences wine selections. When choosing a pairing, it’s essential to avoid wines that overpower the delicate tastes of the squid or the alioli. The best options tend to be aged wines that possess complexity, allowing them to complement the dish without overshadowing it.
White Wines to Consider
- Albariño (particularly aged varieties): Known for its minerality and seafood affinity, aged Albariño, such as Pazo de Señorans Seleccióne de Anada or Martín Codax Lías, offers extra layers that harmonize with the dish.
- Godello: Similar to Albariño, this wine works well but should ideally be aged for more depth.
- Chenin Blanc: Matured versions, like Vouvray from Domaine du Clos Naudin, bring forth soft complexity alongside arroz negro.
- Chablis: A classic food-friendly wine, even a younger organic option can pair nicely.
Rosé Choices
Rosé wines from Bodegas Muga or Château Galoupet are also effective, provided they have some structure and depth, rather than being one-dimensional.
Red Wines and Others
In terms of reds, a careful selection is necessary as high tannin levels can clash with the dish. Langhe Nebbiolo is a suitable choice that avoids the typical pitfalls. The versatility of orange wines can work too, provided they aren’t overly harsh.
The historical context and simplicity of arroz negro reflect its roots in Mediterranean culture, making it a delicious testament to Spain’s culinary landscape.