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.
45 K 4.3/5 (6 reviews)
1 hour 10 min.
Easy
4 people
7 IngredientsLast modified on: January 30th 2019
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 measures:
Times for this recipe
Preparation: 35 min.
Cooking: 40 min.
All in all: 1 hour 10 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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 5 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 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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 210 RDI=80 % | 90 RDI=9 % | 110 RDI=20 % | 2,150 RDI=110 % | 9,020 RDI: 110 % |
| Per 100 g | 10 RDI=5 % | 6 RDI=1 % | 7 RDI=1 % | 150 RDI=7 % | 610 RDI: 7 % |
| Per person | 50 RDI=20 % | 20 RDI=2 % | 30 RDI=4 % | 540 RDI=30 % | 2,250 RDI: 30 % |
How much will it cost?
- For 4 people : 3.60 €
- Per person : 0.90 €
Change currency: 
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
Like these other recipes: Paimpol salad, Breton style shellfish and vegetable soup, Curried mussels with cabbage, Quiche Bretonne, Normandy seafood stew, ... See them all 10
Chicken stock
Like these other recipes: Boulangère potatoes, Soup Cornouaillaise, Hearty leek and sprout soup, Turmeric risotto, Risotto-style celeriac, ... See them all 5
Rice
Like these other recipes: Creamy risotto with vegetables , Rice pudding with chestnuts and poached pears, Paella, Creamy risotto with diced vegetables and flax seeds, Chantilly rice pudding, ... See them all 21
Squid ink
Like these other recipes: "Psychedelic" sandwich bread, ... See them all 1
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