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.
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.
35K 6 4.3
Last modified on: January 30th 2019
Keywords for this recipe:For 2 people, you will need:
- 1
500 ml mussels - 2
½ onion - 3
½ garlic clove - 4
3 tablespoons olive oil - 5
135 ml rice - 6
200 ml chicken stock - 7
4 ml squid ink
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 32 min. | 38 min. | 1 hour 10 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 20 min.
Prepare 500 ml 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.
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.
Stage 3 - 3 min.
Finely chop the onion and garlic.
Stage 4 - 1 min.
Heat 3 tablespoons olive oil in a large frying pan, then add the onion and garlic, salt and pepper.
Cook for 1 minute without colouring.
Cook for 1 minute without colouring.
Stage 5 - 2 min.
Add 135 ml rice and stir frequently for 1 or 2 minutes, until you see the rice become translucent (or "pearled").
Stage 6 - 30 min.
Pour in 200 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.
After this time, the rice should be cooked, but not dry. Add a little more stock if necessary.
Stage 8 - 5 min.
Add 4 ml 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.
Cover and leave to cook gently for 5 minutes.
Stage 9 - 5 min.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,164 Kcal or 4,873 Kj | 105 gr | 48 gr | 61 gr |
| 58 % | 40 % | 5 % | 9 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 124 Kcal or 519 Kj | 11 gr | 5 gr | 7 gr |
| 6 % | 4 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 582 Kcal or 2,437 Kj | 52 gr | 24 gr | 31 gr |
| 29 % | 20 % | 2 % | 5 % |
How much will it cost?
- For 2 people : 1.92 €
- Per person : 0.96 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
 | Mussels: You can check-out other recipes which use it, like for example: Normandy seafood stew, Quiche Bretonne, Paella, Mussels with beurre d'escargot, Fillets of sole Dieppoise, ... All |
 | Chicken stock: You can check-out other recipes which use it, like for example: Risotto-style celeriac, Boulangère potatoes, Turmeric risotto, Soup Cornouaillaise, Hearty leek and sprout soup, ... All |
 | Rice: You can check-out other recipes which use it, like for example: Sushi, Rice pudding with fruit and nuts, Rice pudding with chestnuts and poached pears, Pilau rice, Paella, ... All |
 | Squid ink: You can check-out other recipes which use it, like for example: "Psychedelic" sandwich bread, ... All |
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