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.
12,8614.3/5 for 6 ratings
Grade this recipe:

Last modified on: January 30th 2019

For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart to finish
32 min.38 min.1 hour 10 min.
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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.

Keeping:

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

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
2,193 Kcal or 9,182 Kj210 gr96 gr108 gr
110 %81 %9 %16 %
Per 100 g
Energetic valueProteins CarbohydratesFats
117 Kcal or 490 Kj11 gr5 gr6 gr
6 %4 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
548 Kcal or 2,294 Kj52 gr24 gr27 gr
27 %20 %2 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
MusselsMussels: You can check-out other recipes which use it, like for example: Fillets of sole Dieppoise, Mussels with beurre d'escargot, Quiche Bretonne, Normandy seafood stew, Spaghetti with mussels and basil, ... All
Chicken stockChicken stock: You can check-out other recipes which use it, like for example: Hearty leek and sprout soup, Boulangère potatoes, Turmeric risotto, Risotto-style celeriac, ... All
RiceRice: You can check-out other recipes which use it, like for example: Koulibiak in pie dish, Creamy risotto with diced vegetables and flax seeds, Creamy risotto with vegetables , Crispy spinach rolls, Turmeric risotto, ... All
Squid inkSquid ink: You can check-out other recipes which use it, like for example: "Psychedelic" sandwich bread, ... All

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