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.
1,4214.5/5
Last modified on: January 30th 2019
Preparation | Cooking | Start to finish |
---|---|---|
32 min. | 38 min. | 1 hour 10 min. |
For 4 people : 3.78 €
Per person : 0.95 €
![]() | Mussels: You can check-out other recipes which use it, like for example: Spaghetti with mussels and basil, Normandy seafood stew, Paella, Mussels marinière, Fillets of sole Dieppoise, ... All |
![]() | Rice: You can check-out other recipes which use it, like for example: Curried prawn risotto, Pea risotto "mantecare", Creamy risotto with diced vegetables and flax seeds, Rice pudding (riz au lait), Morel risotto with Vin Jaune and Mont d'Or, ... All |
![]() | Squid ink: You can check-out other recipes which use it, like for example: "Psychedelic" sandwich bread, ... All |
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