In this recipe the black rice with squid and prawns makes an impressive visual dish. The ink from squid and cuttlefish when added to rice makes for a dramatic contrast with the seafood on top but it also adds a unique flavour quality. Recipes using ink in rice are popular in a variety of Mediterranean countries and there are many different traditional regional dishes using a variety of rice types and seafood. In this recipe we are using some paella rice so a more Spanish inspiration however you could also make a very similar dish using risotto rice and technique.

Ingredients below will serve 4 people

Ingredients For Black Rice With Squid And Prawns

400g Squid From Walter Purkis & Sons
400g Fresh Mussels From Walter Purkis & Sons
4 large prawns (1 per person) From Walter Purkis & Sons
2 sachets cuttlefish ink from Walter Purkis & Sons
75cl of fish stock From Walter Purkis & Sons
1 large red onion
2 large garlic cloves finely chopped
250g chopped tomatoes (tinned or fresh)
1 glass white wine
350g paella rice (bomba or calasparra will work well)
Olive Oil
Salt & Pepper for seasoning
1 Fresh lemon
Fresh flat leaf parsley roughly chopped to garnish

Cooking Method For Squid And Prawns With Ink Rice

Put a few table spoons of olive in a large heavy bottom pan that will hold all the ingredients when finished. Place pan over a high heat, add a splash of olive oil and add the squid strips. Sauté quickly until colouring. You can skip this stage and pan fry the squid along with prawns at the end.

Turn down the heat. Add the onions and cook until soft and translucent. Add in the chopped garlic. As theses ingredients start to colour add the tomato, when the chunks start to break down add the wine. Simmer until the sauce is reduced and thickening.

Add the ink to the fish stock and pour into the pan. Scatter rice into the pan to get an even distribution. Allow the pain to boil for five minutes. Reduce heat to a simmer until all the liquid has been absorbed and the rice is looking plump with a rather volcanic surface!

When the rice is nearly cooked add the mussels, pushing them well down into the rice. Continue to cook until the mussels open; you can cover with a lid to help steam them open. Once all the mussels have opened, remove from the heat and let the rice sit in a warm place for 5-10 minutes before serving. (Remove and discard any that fail to open) Tips on preparing mussels here >>

While the main dish is resting quickly sauté the prawns (and squid strips if reserved) in a hot pan with a splash of oil for 1–2 minutes on each side – do not overcook. Place on top of the rice and serve right away – garnish with a little of the chopped parsley and a lemon quarters. Maybe a bowl of allioli on the side? perfect for dipping prawns.

If you are looking for some more seafood recipes or cooking inspiration we have plenty here >>