Wednesday, January 27, 2021

Black squid ink rice with calamari

Weekend is coming! a black squid ink rice is on the horizon again!!

 Black squid ink rice with calamari


shells of  prawns

fish bones and fish head if possible

1 onion

Salt and Pepper

750 grams of water

Bring everything to boil and pass it through a sieve. Set it aside. 


1 ñora (dry Spanish chili)

3 cloves of garlic

40 grams of extra virgin olive oil

220 grams of squid or calamari cleaned and in pieces 

70 grams of home made fried tomato

2 teaspoons squid ink

Parsley fresh and chopped

250 grams Spanish rice

70 grams frozen peas 

Salt and Olive oil

In a mortar, crushed the  ñora. Set aside.

In a paella pan, add the olive oil and sautee the garlic. Add and sautee/cook the squid or calamari. Incorporate the saffron and parsley. Add the fried tomato and squid ink. When it is simmering, add the rice and sautee for 3 minutes. Add the fumet, and salt and cook it for 20 minutes until it is almost done. Turn on the oven at 400F, place the rice in the oven for the last 5 minutes, and turn it off the stove. Leave it the rice in the oven resting for 10 minutes. ENJOY! 



  1. It must have tasted amazingly delicious with the combo of the flavours and I love the dramatic colour of squid ink.

  2. Your dish reminds me very much of a dish my husband had while we were in Barcelona. It was at the restaurant Informal run by Michelin star chef Marc Gascons.