Black rice with squid and prawns is a dish with an intense flavour due to the perfect combination of ingredients and cooking method.
This dish is flexible as it can be prepared with seafood such as mussels, clams, cockles, depending on one’s budget.
- 900 grams of shrimps or prawns with heads
- 500 grams of squid
- 350 grams of rice for paella
- ¼ tbsp of extra virgin olive oil
- 1 white onion, finely chopped
- 2 plum tomatoes, chopped
- 8 cloves of garlic, finely chopped
- 1 teaspoon sweet paprika
- 1 pinch of saffron
- ½ cup of white wine
- 6 cups of fish stock
- 60 millilitres of squid ink
- ½ teaspoon salt
- ¼ cup chopped parsley for serving
- Remove the fins from the squid and cut the bodies open on one side, cut into small slices. Cut the large tentacles into bite-sized pieces.
- Heat the olive oil in a paella pan over medium heat and add the squid to the pan, sauté for 3 seconds, then remove from the pan and set aside.
- Add the onion and cook until fragrant and translucent, about 5 minutes. Then add the garlic and tomatoes and cook for a few minutes. Add the paprika, saffron and continue to simmer until you have a smooth, thick mecla, about 10-12 minutes.
- Add the rice to the pan and let it soak in the tomato mixture, pour the wine into the pan and let it simmer for 5 minutes.
- Add the fish stock and stir quickly before adding the squid ink, season with salt to taste.
- Bring the rice to the boil and then reduce the heat to a simmer, leave the rice to cook for a further 2 minutes. Stir the mixture from time to time to make sure the bottom of the pan does not burn.
- Add the prawns and cook for another 5-7 minutes, add the squid again, remove the pan from the heat and leave to rest for 1 minute.
- When the black rice with squid and prawns is ready to serve, divide the rice between 4 plates, sprinkle with parsley and add a squeeze of lemon juice to taste.
- Do not stir the rice too often to avoid disturbing the socarrat base that has formed at the bottom of the pan. Add a tablespoon of water if it is getting too dry, the texture of the rice should be just al dente.
- You can double or triple the amount of ingredients to make what you need. If you don’t have time to make your own fish stock, buy a quality stock from your local fishmonger or supermarket.
- For the black rice, we used a basic homemade fish stock made from simmering ½ kilo of prawn´s heads and tails with 4 cloves of garlic, 4 cups of water and allowing the volume to reduce by half for 3 minutes.
- Our favourite white wine to prepare this delicious black rice with squid and prawns is the Wente Morning Fog Chardonnay.