Mussels with arroz negro


Mussels with arroz negro
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.
48 K 4.3/5 (6 reviews)
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Last modified on: January 30th 2019
For 4 people, you will need:
  • 1 mussels 1 kg mussels
  • 2 onion 1 onion
  • 3 garlic clove 1 garlic clove
  • 4 olive oil 5 tablespoons olive oil
  • 5 rice 250 g rice
  • 6 chicken stock 400 ml chicken stock
  • 7 squid ink 8 g squid ink
  • Total weight: 1,870 grams

Change to the quantities for:
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.
Mussels with arroz negro
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.
Mussels with arroz negro

Stage 3 - 3 min.
Mussels with arroz negro
Finely chop the onion and garlic.

Stage 4 - 1 min.
Mussels with arroz negro
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.
Mussels with arroz negro
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.
Mussels with arroz negro
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.
Mussels with arroz negro
After this time, the rice should be cooked, but not dry. Add a little more stock if necessary.

Stage 8 - 5 min.
Mussels with arroz negro
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.
Mussels with arroz negro
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 recipe210 RDI=80 %100 RDI=9 %110 RDI=20 %2,190 RDI=110 %9,180 RDI: 110 %
Per 100 g10 RDI=4 %5 RDI=0 %5 RDI=1 %120 RDI=6 %490 RDI: 6 %
Per person50 RDI=20 %20 RDI=2 %30 RDI=4 %550 RDI=30 %2,300 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Mollusc
How much will it cost?
  • For 4 people : 3.80 €
  • Per person : 0.95 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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