Who does not like a good rice to end a morning by the pool or the beach! This black rice recipe is one of my favorite versions of what we colloquially call “paella” whatever after.

Some people prefer it with chicken, seafood, vegetables... However, I love a good black rice, if possible with its consequent socarrat. To do this, cooking in an iron paella pan like this is essential; the cooking is uniform and it sticks just right, that little bit that we all end up fighting for!

Le Creuset Damascus steel knife , Carbone De Buyer iron paella pan and Bérard wooden rice spoon


  • 400gr of rice, or four cups.
  • 300g of cuttlefish (one cuttlefish)
  • 250g of prawns
  • ½ onion
  • ½ green pepper
  • 3 pear tomatoes
  • 4 garlic cloves
  • Fish stock (1 liter approx.)
  • 4 squid ink envelopes
  • Extra virgin olive oil
  • Salt


  1. Chop the onion, pepper, tomato and garlic into very small pieces.
  2. Peel the prawns and reserve the heads.
  3. In the paellera we add a jet of extra virgin olive oil and fry the cuttlefish in cubes for 5 minutes. We set aside and reserve.
  4. In the same oil we fry the shrimp heads, crushing them so that they remove their coral, we discard them.
  5. In this oil to mark and fry the cuttlefish and the shrimp heads, we poach the onion, the pepper and the garlic for fifteen minutes.
  6. Add the tomato pieces at the last moment, salt and leave for five more minutes.
  7. Add the cuttlefish, the prawns and the ink dissolved in a couple of tablespoons of water, stir and add the rice.
  8. Sauté the rice for a couple of minutes and then add the stock in the proportion of two parts for each part of rice.
  9. We rectify salt and let everything be done for about 20 minutes over medium heat.
  10. Remove from heat, cover with a cloth for a couple of minutes, lift and serve.

Carbone De Buyer iron paella pan , Le Creuset damascus steel knives , and wooden spoon for rice Bérard

If we accompany it with a soft aioli it will be absolutely irresistible. We can do it by adding minced garlic to a homemade mayonnaise without having to complicate ourselves much more. Success is assured!

Author of the recipe: Beatriz from To Be Gourmet


Trini said:

Muy bueno.

ELI said:

Me encanta el arroz de todas las formas y colores! me ha llegado hoy esta paellera y pienso estrenarla con este arroz. Gracias

Sonia said:

Muy buena la receta. Aunque yo la hago sin cebolla y el sofrito del arroz en la sarten, que en Malaga se llama “moreado”, no dura dos minutos. Dura bastante mas porque es el truco perfecto para que quede un arroz suelto.
Y por supuesto, el agua se echa siempre caliente y no se menea ya el arroz para que no suelte almidón y empiece a pegarse.
Cuando ya este casi tierno, pero no del todo, se aparta del fuego y se deja reposar unos minutillos, sin tapar. Y listo
En cuanto a lo de llamarse arroz negro es negro por la tinta. De toda la vida de Dios.

Rafa said:

El arroz negro no se hace tiñendo con tinta de calamar, se hace con arroz salvaje que es una variedad del arroz de color negro que le da un gusto y una textura muy diferente ademas de ser mas rico en vitaminas y minerales.

Teresa said:

Me encanta la receta, muy fácil y bien explicada. Será mi comida del próximo domingo. Felicidades por el blog.

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