Recette de cuisineHomemade recipes · Hainaut
Favorites
Arroz beltza, black rice with cuttlefish ink

Arroz beltza, black rice with cuttlefish ink

Main dishes

A Basque black rice dish with squid ink, flavored with garlic, onion, and tomato, cooked in a paella pan with fish broth, ready in 40 minutes.

Enlarge photo

Recipe from Gaztarrotz, Xabier Cañas, adapted by Recette de cuisine · · updated on

↓ Jump to recipe

Beltza rice is a black rice variety from the Basque Country, colored with squid ink. It is cooked in a fish broth with a sofrito of garlic, onion, and tomato.

Ingredients and directions

  • Prep time15 min
  • Cook time25 min
  • Resting10 min
  • Total50 min
  • DifficultyMedium
  • CostModerate
  • Cooking methodpaella frying pan
  • Estimated cost$18.98 $4.75 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $1.16
  • $0.88
  • $0.27
  • $0.21
  • $16.43
  • $0.03

Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Wash the rice thoroughly by rubbing it with your hands until the water runs clear. ≈ 2 min
  2. Dissolve the squid ink in a glass of broth or water. ≈ 3 min
  3. Heat the oil in a paella pan with a clove of garlic.
  4. Once the garlic starts to brown, add the onion and cook together.
  5. Add the tomato and let it caramelize slightly.
  6. Add the mild paprika, then moisten with the broth and ink. ≈ 3 min
  7. As soon as the broth starts to simmer, add the rice and cook for 15 minutes.
  8. Remove from the heat, cover, and let it rest for 10 minutes before serving.

The bill

Arroz beltza, black rice with cuttlefish ink

  • 400 g of white rice, rinsed under cold water$1.16
  • 75 ml of extra virgin olive oil$0.88
  • 3 cloves of garlic, minced$0.27
  • 1 onion, diced$0.21
  • 1 cup of fish stock or water$16.43
  • salt$0.03

Total$18.98

that's $4.75 per person

Estimated price; varies by store.

Equipment

Affiliate links

Before you start

Ingredients

  • 400 g of white rice, rinsed under cold water
  • 2 sachets of squid ink
  • 75 ml of extra virgin olive oil
  • 3 cloves of garlic, minced
  • 1 onion, diced
  • 1 tomato, peeled, seeded, and diced
  • 1 cup of fish stock or water
  • A pinch of mild paprika
  • salt

The screen stays on while cooking mode is open.
🎬 Have a video of this recipe? Suggest a YouTube link

Did you film this recipe, or do you know a video that shows it? Axelle watches it before adding it to the page.

Nothing is published before approval.

✏️ A mistake, an idea for this recipe? Suggest a correction

Reviews (0)

Rate this recipe Be the first to rate it!

Your rating