Squid Ink Rice with Squid and Prawns (Arroz Negro)
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Ingredients
- 300 g paella rice
- 350 g cleaned squid rings
- 150 g raw king prawns, peeled
- 2 squid ink sachets
- 2 ripe tomatoes, finely chopped
- 850 ml fish stock
- 3 garlic cloves
- 3 tbsp olive oil
- 1 lemon, zested and juiced
Nutrition (per serving)
- Calories
- 495 kcal
- Protein
- 27.5 g
- Carbohydrate
- 65.3 g
- of which sugars
- 2.3 g
- Fat
- 12.7 g
- of which saturates
- 2.1 g
- Fibre
- 2.9 g
- Salt
- 2.02 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a wide paella pan and fry the squid rings over a high heat for 2 minutes until just firm, then lift out and set aside.
- 2
Add the garlic to the pan and cook for a minute, then stir in the chopped tomatoes and cook for 3 minutes until pulpy.
- 3
Stir in the rice to coat it, then mix the squid ink into the hot fish stock and pour it in. Season and bring to the boil.
- 4
Simmer without stirring for 15 minutes, then stir the squid and prawns back through and cook for a further 5 minutes until the prawns are pink and opaque and the rice is tender.
- 5
Rest for 5 minutes, then scatter with the lemon zest and a squeeze of juice before serving.
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