Nutritional Info

Nutrition Facts

Serving Size 1 (203g)

Calories 403
Calories from Fat 133 (33%)
Amount Per Serving %DIV
Total Fat 14.8g 23%
Saturated Fat 2.7g 14%
Monounsaturated Fat 10.4g
Polyunsaturated Fat 1.8g
Trans Fat 0.0g
Cholesterol 3.9mg 1%
Sodium 467.6mg 20%
Potassium 124.3mg 3%
Total Carbohydrate 52.3g 17%
Dietary Fiber 2.7g 11%
Sugars 1.5g
Protein 8.9g 18%

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Recipe Description
When dining in Spain, you frequently find amazing combinations of rice and seafood. This dish is a prime example. The use of squid ink turns white rice into black, set off by large, pink shrimp. The rice should be served with a dollop of garlic mayonnaise on the side of each plate.
Prep time
20 min
Cook time
40 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
14 Ounce(oz)  spanish short grain rice
6 Tablespoon(T)  olive oil
1   large onion, sliced finely
2 Clove(clv)  garlic, crushed
2   tomatoes, broiled, peeled, seeded and chopped finely
1   prepared squid body, cut into 1/4 inch rings
1 3/4   fish stock
1   ink sac from squid, or a sachet of squid ink
1 Pinch(pn)  salt, to taste
12   large uncooked shrimp, shelled and deveined
2   red bell peppers, broiled, peeled, seeded and sliced
12   squid tentacles, if available
1 Pinch(pn)  pepper, to taste


Put the rice in a strainer and rinse until the water runs clear. Set aside. Heat the oil in a large, shallow casserole or skillet over medium high heat. Add the onion and cook for 3 minutes, then add the garlic cloves and cook for an additional 2 minutes until the onion is soft, but not brown. Add the tomatoes and let simmer until they are very soft. Add the squid rings and cook quickly until they turn opaque. Add the rice and stir until it is coated in oil. Pour in the stock, squid ink, salt and pepper to taste and bring to a boil. Reduce the heat and let simmer for 15 minutes, uncovered and without stirring, but shaking the skillet frequently, until most of the stock is absorbed and small holes appear on the surface. Lightly stir in the shrimp, squid tentacles, if using, and bell peppers. Cover the skillet and continue simmering for about 5 minutes until the shrimp turn pink and the tentacles turn opaque and curl. Taste and adjust the seasoning. Serve.

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Black Rice
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