Mussels with arroz negro


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.
34K 6 4.3
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Last modified on: January 30th 2019

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
32 min.38 min.1 hour 10 min.
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Step by step recipe


Stage 1 - 20 min.
Mussels with arroz negro
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.
Mussels with arroz negro

Stage 3 - 3 min.
Mussels with arroz negro
Finely chop the onion and garlic.

Stage 4 - 1 min.
Mussels with arroz negro
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.
Mussels with arroz negro
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.
Mussels with arroz negro
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.
Mussels with arroz negro
After this time, the rice should be cooked, but not dry. Add a little more stock if necessary.

Stage 8 - 5 min.
Mussels with arroz negro
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.
Mussels with arroz negro
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 valueProteins CarbohydratesFats
2,153 Kcal or 9,014 Kj208 gr94 gr105 gr
108 %80 %9 %16 %
Per 100 g
Energetic valueProteins CarbohydratesFats
147 Kcal or 615 Kj14 gr6 gr7 gr
7 %5 %1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
538 Kcal or 2,252 Kj52 gr24 gr26 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)
MusselsMussels: You can check-out other recipes which use it, like for example: Curried mussels with cabbage, Fillets of sole Dieppoise, Normandy seafood stew, Mussels with beurre d'escargot, Paella, ... All
Chicken stockChicken stock: You can check-out other recipes which use it, like for example: Soup Cornouaillaise, Risotto-style celeriac, Turmeric risotto, Hearty leek and sprout soup, Boulangère potatoes, ... All
RiceRice: You can check-out other recipes which use it, like for example: Canadian rice pudding, Indian rice pudding, How to cook rice in rice-cooker, Crispy spinach rolls, Rice pudding with chestnuts and poached pears, ... All
Squid inkSquid ink: You can check-out other recipes which use it, like for example: "Psychedelic" sandwich bread, ... All
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