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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.
2,6364.5/5 for 4 ratings
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Last modified on: January 30th 2019

For 4 people, you will need:

How long does it take?

Time required
PreparationCookingStart to finish
32 min.38 min.1 hour 10 min.
Keeping:
1 or 2 days in the fridge, covered with plastic film.
At what time?
  • When will I finish if I start the recipe at a certain time?
    When should I start for the recipe to be ready at a certain time?
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Step by step recipe


Stage 1 - 20 min.
Mussels with arroz negro : Photo of step #1
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 : Photo of step #2

Stage 3 - 3 min.
Mussels with arroz negro : Photo of step #3
Finely chop the onion and garlic.

Stage 4 - 1 min.
Mussels with arroz negro : Photo of step #4
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 : Photo of step #5
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 : Photo of step #6
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 : Photo of step #7
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 : Photo of step #8
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 : Photo of step #9
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.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

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Note : These prices are only approximate

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Source

Home made

More recipes?

This recipe uses (among others)
MusselsMussels: You can check-out other recipes which use it, like for example: Mussels marinière, Fillets of sole Dieppoise, Quiche Bretonne, Mussels with beurre d'escargot, Normandy seafood stew, ... All
Chicken stockChicken stock: You can check-out other recipes which use it, like for example: Turmeric risotto, ... All
RiceRice: You can check-out other recipes which use it, like for example: Morel risotto with Vin Jaune and Mont d'Or, How to cook rice in rice-cooker, Rice pudding (riz au lait), Pea risotto "mantecare", Crispy spinach rolls, ... All
Squid inkSquid ink: You can check-out other recipes which use it, like for example: "Psychedelic" sandwich bread, ... All

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