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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.

37K 4.3/5 based on 6 reviews

Last modified on: January 30^th 2019

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For 4 people, you will need:

1 1 litre mussels
2 1 onion
3 1 garlic clove
4 5 tablespoons olive oil
5 270 ml rice
6 400 ml chicken stock
7 8 ml squid ink

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

Change measures: Metric

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How long will it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
32 min.	38 min.	1 hour 10 min.

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Step by step recipe

Stage 1 - 20 min.

Prepare 1 litre 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.

Prepare 1 onion and peel 1 garlic clove.

Stage 3 - 3 min.

Finely chop the onion and garlic.

Stage 4 - 1 min.

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.

Add 270 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 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.

After this time, the rice should be cooked, but not dry. Add a little more stock if necessary.

Stage 8 - 5 min.

Add 8 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.

Stage 9 - 5 min.

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.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,153 Kcal or 9,014 Kj	208 gr	94 gr	105 gr
108 %	80 %	9 %	16 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
147 Kcal or 615 Kj	14 gr	6 gr	7 gr
7 %	5 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
538 Kcal or 2,252 Kj	52 gr	24 gr	26 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).

Possible allergens in this recipe: Mollusc

How much will it cost?

For 4 people : 3.58 €
Per person : 0.90 €

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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: Breton style shellfish and vegetable soup, Normandy seafood stew, Curried mussels with cabbage, Paimpol salad, Mussels marinière, ... All
	Chicken stock: You can check-out other recipes which use it, like for example: Hearty leek and sprout soup, Turmeric risotto, Soup Cornouaillaise, Boulangère potatoes, Risotto-style celeriac, ... All
	Rice: You can check-out other recipes which use it, like for example: Crispy spinach rolls, Canadian rice pudding, Chicken with rice and leeks, Pilau rice, Rice pudding (riz au lait), ... All
	Squid ink: You can check-out other recipes which use it, like for example: "Psychedelic" sandwich bread, ... All

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