1,421 easy and fully explained recipes, with 33,930 photos and 78 videos

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.

35K 6 4.3

Last modified on: January 30^th 2019

Keywords for this recipe:

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

Metric weight Metric volumes

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 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 €

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: You can check-out other recipes which use it, like for example: Mussels marinière, Quiche Bretonne, Spaghetti with mussels and basil, Normandy seafood stew, Paimpol salad, ... All
	Chicken stock: You can check-out other recipes which use it, like for example: Hearty leek and sprout soup, Risotto-style celeriac, Boulangère potatoes, Soup Cornouaillaise, Turmeric risotto, ... All
	Rice: You can check-out other recipes which use it, like for example: Creamy risotto with diced vegetables and flax seeds, Chocolate rice pudding, Chantilly rice pudding, Curried prawn risotto, How to cook rice in rice-cooker, ... All
	Squid ink: You can check-out other recipes which use it, like for example: "Psychedelic" sandwich bread, ... All

Other recipes you may also like

Macarons (the original French macaroons)

This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.6M 714.6 2 hours 38 min. October 3^rd 2019

Pitta bread

This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
512K 14.5 2 hours 55 min. February 21^th 2011

Pear tart with almond cream

This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
354K4.3 1 hour 14 min. March 17^th 2011

Finger biscuits

These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
330K5 50 min. July 30^th 2021

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
404K3.5 12 min. March 21^th 2017

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.