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Mussels with arroz negro

Name: Mussels with arroz negro
Prep time: 32 min
Cook time: 38 min
Total time: 1 h 10 min
Yield: 4 people
Cuisine: French
Ingredients: 1 kg mussels; 1 onion; 1 garlic clove; 5 tablespoons olive oil; 250 g rice; 400 ml chicken stock; 8 g squid ink

The famous Spanish arroz negro (black rice) is prepared by adding squid ink towards the end of cooking.

This gives the rice not only its curious dark colour, but delicious marine flavours.

In this recipe it forms the bed for mussels, cooked simply and served out of their shells – a perfect combination.

59 K 4.3/5 (6 reviews)

1 hour 10 min. difficulté

Easy

3.80 €

4 people

7 Ingredients

Last modified on: January 30^th 2019

For 4 people, you will need:

1 1 kg mussels
2 1 onion
3 1 garlic clove
4 5 tablespoons olive oil
5 250 g rice
6 400 ml chicken stock
7 8 g squid ink
Total weight: 1,870 grams

Times for this recipe

Preparation: 35 min.

Cooking: 40 min.

All in all: 1 hour 10 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 20 min.

Prepare 1 kg mussels as for mussels marinière, then shell them. Keep 1 cup of the cooking liquid.

Note: for a simplified version, cook on high heat in a large stewpan with a small amount of water in the bottom, just until the shells open. Remove the shells.

Stage 2 - ⌛ 3 min.

Prepare 1 onion and peel 1 garlic clove.

Stage 3 - ⌛ 3 min.

Finely chop the onion and garlic.

Stage 4 - ⌛ 1 min.

Heat 5 tablespoons olive oil in a large frying pan, then add the onion and garlic, salt and pepper.

Cook for 1 minute without colouring.

Stage 5 - ⌛ 2 min.

Add 250 g rice and stir frequently for 1 or 2 minutes, until you see the rice become translucent (or "pearled").

Stage 6 - ⌛ 30 min.

Pour in 400 ml chicken stock all at once, mix well and leave to cook on low heat until the rice has absorbed all the stock (about 30 minutes).

Stage 7 - ⌛ 1 min.

After this time, the rice should be cooked, but not dry. Add a little more stock if necessary.

Stage 8 - ⌛ 5 min.

Add 8 g squid ink and the liquid from cooking the mussels, if you have kept this. Stir to mix and colour the rice.

Cover and leave to cook gently for 5 minutes.

Stage 9 - ⌛ 5 min.

Reheat the mussels rapidly.

Heat the plates.

Serve the mussels on a bed of arroz negro.

Remarks

I recommend using a round Spanish rice if possible, like used for paella.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	210 RDI=80 %	100 RDI=9 %	110 RDI=20 %	2,190 RDI=110 %	9,180 RDI: 110 %
Per 100 g	10 RDI=4 %	5 RDI=0 %	5 RDI=1 %	120 RDI=6 %	490 RDI: 6 %
Per person	50 RDI=20 %	20 RDI=2 %	30 RDI=4 %	550 RDI=30 %	2,300 RDI: 30 %