Mussels with arroz negro

A recipe from cooking-ez.com

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:

Preparation	Cooking	Start to finish
35 min.	40 min.	1 hour 10 min.

Step by step recipe

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.
2	Prepare 1 onion and peel 1 garlic clove.
3	Finely chop the onion and garlic.
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.
5	Add 250 g rice and stir frequently for 1 or 2 minutes, until you see the rice become translucent (or "pearled").
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).
7	After this time, the rice should be cooked, but not dry. Add a little more stock if necessary.
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.
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.

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