A Dish That Demands Precision

Paella Negra is not a dish that allows improvisation.
Its intensity, depth and elegance depend on balance. Too much squid ink and the flavor becomes aggressive. Too little, and the dish loses its identity. At Puerta del Sol, Paella Negra is prepared with respect for Spanish coastal tradition and a disciplined approach to technique.

This is a paella designed for diners who appreciate nuance.

What Makes Paella Negra Truly Special at Puerta del Sol

A Shrimp Broth Built From Scratch

The foundation of our Paella Negra is a rich shrimp broth, slowly developed to extract sweetness and umami.
This broth carries the rice, allowing the squid ink to deepen the flavor rather than overpower it.

Bomba Rice for Structure and Absorption

Only bomba rice is used. Its ability to absorb liquid while maintaining structure is essential for Paella Negra.
Each grain remains defined, coated in flavor, never mushy.

Nora Sofrito and Squid Ink Balance

The sofrito includes nora peppers, a traditional Spanish ingredient that adds subtle sweetness and smokiness.
Combined with squid ink, it creates a layered profile: briny, savory, and surprisingly smooth.

Perfectly Cooked Clams

Clams are added at the right moment so they steam gently within the rice, releasing natural salinity without becoming rubbery.
They finish the dish with freshness and texture.

Aioli as a Final Accent

Served with aioli on the side, the dish allows diners to control contrast.
The creaminess of the aioli softens the intensity of the ink and highlights the complexity of the rice.

Technique Over Drama

Paella Negra is visually striking, but its value is not aesthetic alone.
At Puerta del Sol, the process prioritizes:

• Controlled heat to develop socarrat
• No stirring once the rice is set
• Precise timing for seafood integration
• Natural evaporation, not shortcuts

The result is a paella that feels bold yet refined.

A Coastal Spanish Tradition in San José

Paella Negra originates from Spain’s Mediterranean coast, where rice dishes reflect the sea itself.
By bringing this recipe to San José without dilution or reinvention, Puerta del Sol offers a direct connection to Spanish culinary heritage.

This is not fusion.
It is fidelity.

Why Paella Negra Is a Signature Experience

For diners familiar with classic paella, Paella Negra offers something deeper.
For those discovering it for the first time, it challenges expectations.

It is savory without heaviness.
Complex without excess.
Bold without noise.

That balance is what makes it special—and why it stands as one of Puerta del Sol’s most distinctive dishes.

FAQs

What is Paella Negra made of?

Paella Negra is made with squid ink, bomba rice, seafood broth, sofrito and seafood such as clams or squid.

Why is squid ink used in Paella Negra?

Squid ink adds depth, salinity and umami, giving the dish its characteristic black color and complex flavor.

Is Paella Negra strong in flavor?

It is rich but balanced. When prepared correctly, it is smooth and savory, not overpowering.

What makes Puerta del Sol’s Paella Negra different?

The use of shrimp broth, nora sofrito, bomba rice, precise technique and careful balance of squid ink.

Is Paella Negra traditional in Spain?

Yes. It originates from coastal Mediterranean regions and is a respected variation of Spanish paella.