Black Rice with Squid

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This striking black rice with squid is a sophisticated high-protein dish that brings the bold flavours of the Spanish coast to your kitchen. The deep, savoury profile is achieved by slow-cooking the rice with professional techniques, allowing it to absorb a rich fish stock and aromatic sofrito. Using squid ink adds a dramatic colour and a subtle saltiness of the sea, making it an impressive centrepiece for any dinner party or weekend meal.

Ideal for those seeking a nutritious yet comforting seafood dinner, this recipe relies on quality ingredients like fresh squid and a traditional picada to finish. The combination of tender squid and perfectly textured paella rice creates a satisfying balance of textures. Serve it simply with a wedge of lemon and a dollop of creamy garlic aioli for a truly authentic Mediterranean experience that is both healthy and filling.

Ingredients for Black Rice with Squid

450g 140g fresh squid, cleaned
1925ml fish stock
80ml olio d'oliva
120ml sofrito
725ml paella rice
20g squid ink (optional)
2 tablespoons picada

How to make Black Rice with Squid

If the squid has tentacles, pull them away from the body. Cut the squid into 1-inch strips. Then cut into 1-inch cubes. Pour the fish stock into a saucepan, cover, and bring to a simmer. Put a large pan over high heat and add the oil. Add the squid. Fry for 2 minutes, until golden in places. Add the sofrito and continue to cook over medium heat for 10 minutes. Add a teaspoon of water if the sofrito starts to stick to the bottom of the pan. Add the rice, stirring it into the squid. Fry for 10 minutes, stirring often. Turn the heat to high and add a ladle of stock, stirring continuously. Once the stock has been absorbed, add another ladle and repeat until 5 minutes have passed. Dissolve the squid ink in a little of the remaining stock. Add this to the rice, and then continue adding the rest of the stock. Cook the rice for another 12 minutes, stirring frequently. Add the picada and continue to cook for another 2 minutes, or until the rice has absorbed most of the liquid and is just tender to the bite. Season with salt, then serve.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.