Here's everything she tried, what she thought about the concept and menu and why this New Orleans hotspot is an important ...

Ana Castro's Shrimp Costra & Arroz Negro James Collier. Ana Castro. Cook Time: 15 mins. Prep Time: 2 hrs. Servings: 6. Print; RATE THIS RECIPE (4) Chef notes. This dish is a textural sensation!

What: Arroz Negro Where: AOC, Los Angeles “Squid served with it’s ink is always a favorite of mine but few pull it off as well as at AOC. Here it’s a well executed and well seasoned dish.

Restaurants that last a long time go through phases, and Brennan’s has gone through more than most. In the mid-20th century, it helped put New Orleans on the culinary map.

Arroz Negro (Black Paella) by Ana Castro. This dish is a textural sensation! It's very much my style of cooking: Not only is it visually stunning, it also tastes fantastic.

Flatiron from Syracuse—cleverly flips the script. Here, the tasting and prix-fixe menus ($188 and $148 respectively) change ...

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A recipe for Valencian black rice, another favorite from 2007 ...

Arroz negro is tinted by squid ink and paired with an ivory aioli and an abundance of fresh shellfish. The chiringuito's fresh fare, Spaniard crowd and beach front views feel distant from the once ...

Arroz negro is a traditional rice dish - essentially paella, though not called such - typical to Valencia and Catalonia on Spain's Mediterranean coast. The colour, and plenty of its maritime ...

Not only does squid ink lend dramatic colour, it adds a wallop of flavour and gives the dish a luscious texture. In Spain, arroz negro is often made with cuttlefish, squid's brawny cousin.