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Black rice, black rice with squid and shrimp

Arròs negre, black rice with squid and shrimp

Main dishes

Black rice from the Empordà: a variation of the traditional rice dish from Pals, featuring garlic, squid, and tomato, cooked in a fish broth, darkened wit…

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Recipe from Paputx, adapted by Recette de cuisine · · updated on

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The black rice paella with squid and shrimp is an original recipe that combines cooked rice in a fish-based broth, colored with squid ink, with squid and shrimp.

Ingredients and directions

  • Prep time20 min
  • Cook time45 min
  • Resting15 min
  • Total1 hr 20 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodpaella
  • Estimated cost$11.09 $2.77 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Gluten-free
  • Low lactose

Ingredients

4 people
  • $1.16
  • $0.27
  • $0.34
  • $4.02
  • $4.68
  • $0.59
  • $0.03

Prices from US supermarkets for 5 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Prepare a broth using the fish heads and 2 liters of water. ≈ 3 min
  2. In the paella pan, heat the olive oil and sauté the minced garlic until fragrant. Then, add the squid, cut into small pieces.
  3. Add the tomato and let it simmer, then add the rice and cook for a few minutes.
  4. Moisten with hot broth (approximately 1.2 liters). ≈ 3 min
  5. After five minutes, add the ink and adjust the salt to taste. ≈ 3 min
  6. After ten minutes, add the peeled shrimp and cook over low heat until the rice is cooked.

The bill

Arròs negre, black rice with squid and shrimp

  • 400 g of Pals rice (round-grain rice)$1.16
  • 3 cloves of garlic$0.27
  • 200 g of crushed tomatoes$0.34
  • 600 g of squid$4.02
  • 250 g of Palamós prawns$4.68
  • Olive oil from the Empordà$0.59
  • salt$0.03

Total$11.09

that's $2.77 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 400 g of Pals rice (round-grain rice)
  • 3 cloves of garlic
  • 200 g of crushed tomatoes
  • 600 g of squid
  • 250 g of Palamós prawns
  • 2 sachets of squid ink
  • Fish heads (for the smoke)
  • Olive oil from the Empordà
  • salt

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