Black rice is one of the most traditional dry rice dishes on the Mediterranean coast , and it's incredibly delicious. With just a few ingredients and a very simple preparation, the result is truly impressive. In this recipe, we'll be serving it with squid in a large frying pan, although it will also be wonderful in a wide saucepan.
Its preparation basically consists of a sofrito of onion, garlic, and bell pepper, which we'll flavor with a little tomato paste and the pulp of a dried red pepper. Next, we'll lightly toast the rice in the pan. This way, after cooking, the grains will remain whole and perfectly cooked .
For this recipe, we'll use two sachets of squid ink , which is usually sold in the frozen seafood section. It's so easy to use: simply open each sachet, dissolve the contents directly in the stock (without thawing), mix, and cook it with the rice—since the ink always needs to be cooked. This way, it will be evenly distributed throughout the rice, resulting in a visually appealing and flavorful dish with a powerful taste of the sea.
To ensure your rice is perfectly cooked, we'll give you two tips : the first and most important is to avoid stirring it during cooking so it doesn't release starch and become mushy. Another very useful trick is to have extra hot broth ready. That way, if the rice dries out too quickly, you can add a little more broth to finish cooking it.
This black rice with squid is delicious to enjoy as is, although accompanied by garlic oil to balance the intense flavor of the rice or with some lemon slices you will get a perfect bite.
Recipe Information
- Preparation time : 20 minutes
- Cooking time : 20 minutes
- Total time : 40 minutes
- Servings : 2
- Category : main course
- Type of cuisine : Mediterranean
- Calories per serving (kcal) : 580
Ingredients of black rice with squid
- 1 large squid
- Olive oil
- Half a chopped red bell pepper
- 1 chopped onion
- 1 clove of chopped garlic
- Salt to taste
- 1 teaspoon of sweet paprika
- 1 teaspoon of tomato paste
- 1 teaspoon of choricero or ñora pepper flesh
- 180g of round grain rice
- 500 ml of hot fish stock or fumet
- 8 g of squid or cuttlefish ink (which we will dissolve in the broth)
How to make black rice with squid
We begin by cleaning, slicing into rings, and thoroughly drying the squid. Drying it will ensure it browns perfectly and won't release water during cooking.
We brown the squid in a pan over medium-high heat. We remove it from the pan and set it aside.
In the same pan, heat a little olive oil and add half a chopped red bell pepper, 1 chopped onion, and 1 chopped garlic clove. Add salt to taste and cook for about 5 minutes, until everything is nicely browned.
Add 1 teaspoon of tomato paste and 1 teaspoon of choricero pepper flesh, sauté for a few seconds, add 1 teaspoon of sweet paprika and sauté again for a few seconds.
Add 180 grams of round grain rice and lightly brown it for a couple of minutes, until the rice takes on a pearly hue.
Meanwhile, dissolve 8 grams of squid or cuttlefish ink in 500 ml of hot fish stock.
Once the rice has turned translucent, pour in the stock with the squid ink dissolved in it and cook over high heat for the first 5 minutes. At this point, taste the stock and adjust the salt if necessary.
Next, reduce the heat to medium-low, add the squid along with any juices it has released, and let the rice cook for 12-13 minutes. Let the rice rest for 2-3 minutes, and then it's ready to serve.
Easy-to-prepare summary
- We clean, chop and dry the squid
- We brown the squid and set it aside.
- We sauté the pepper, onion, and garlic
- We add the tomato paste, the flesh of the choricero pepper, and the paprika.
- We add and brown the rice.
- We dissolve the ink in the hot broth
- Pour in the broth and cook the rice for 5 minutes over high heat.
- We lower the heat, add the squid and cook the rice for 12-13 minutes, let it rest and serve.
30 Best Recipes I Love Making at Home
If you’re like me, you probably enjoy keeping a mix of easy comfort food, classic international dishes, and crowd-pleasing desserts on hand.
Whenever I want something rich and indulgent, I usually go for this La Viña Molten Cheesecake recipe, this elegant Original French Crème Brûlée recipe, or a decadent Chocolate Mousse Cake recipe. And when I’m craving something fruity and comforting, I always come back to this classic French Tarte Tatin recipe.
For easy breakfasts and lighter meals, I often make these fluffy Oatmeal and Banana Pancakes recipe, a satisfying Stuffed Sweet Potato recipe, or these fresh Eggs Stuffed with Avocado and Salmon recipe. When I need a gluten-free pantry staple, I also like preparing this simple Gluten-Free Rice Flour recipe.
When I’m in the mood for tapas and Mediterranean flavors, I usually rotate between this bold Basque Tuna with Tomato recipe, crispy Patatas Bravas Air Fryer recipe, creamy Tirokafteri Greek Dip Sauce recipe, and refreshing Burrata Salad with Tomato and Pesto recipe. I also love serving this crisp Italian Vitello Tonnato recipe when I want something a little more special.
For hearty lunches and cozy dinners, I always recommend this comforting Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, rich Italian Bolognese Sauce recipe, and creamy Chicken Croquettes in Thermomix recipe. If I want something more filling, I’ll often make this baked Greek Pastitsio Pie recipe, rustic Potatoes and Squid Stew recipe, or the ultra-comforting French Boeuf Bourguignon recipe.
Whenever I’m craving street food or party-style dishes, I usually make this juicy Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, flavorful Mexican Pork Carnitas recipe, or these crunchy Korean Hobak Jeon recipe. I also like serving these easy Air Fryer Zucchini Rings recipe as a simple appetizer or snack.
And if I’m putting together drinks and a full menu for guests, I’ll often pair dinner with this refreshing Original Cuban Mojito recipe, this bold Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To round everything out, I love adding this tangy French Remoulade Sauce recipe on the side or finishing the table with this striking Mediterranean Black Rice with Squid recipe.
More Delicious Recipes to Save for Later
Over the years of testing and refining recipes in my own kitchen, I’ve learned that the best dishes combine simplicity, reliable techniques, and bold flavor.
The recipes in this collection are the ones I personally return to again and again—whether I’m cooking a quick meal for myself or preparing something special for friends and family.
For dessert, the rich and silky Orange Chocolate Mousse Recipe is one I often make when I want something elegant but easy. Another sweet favorite is the caramelized Trdelnik Slavic Pastry Recipe, inspired by the famous Central European chimney cake. If you enjoy baking, learning how to make syrup for better texture in desserts is useful, and my Inverted Sugar Recipe explains exactly how I prepare it in my own kitchen.
When I want something fresh and simple, I usually turn to the classic Italian Caprese Salad Recipe or a perfectly cooked Simple Poached Egg Recipe. For heartier comfort meals, I often recommend the satisfying Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the quick weeknight favorite One Pot Pasta Recipe.
I also love sharing traditional dishes from around the world, including the authentic Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the classic Spanish Cochifrito Segovian Fried Pig Recipe.
Air fryer recipes are another category I cook regularly because they save time while still producing great texture. My go-to options include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.
For anyone avoiding wheat, my comforting Gluten-Free Lasagna Recipe proves that classic baked pasta dishes can still be rich, cheesy, and incredibly satisfying without gluten.
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