This is one of my favorite rice dishes, and today’s is especially special because I shared the cooking and recipe with my son. So, if you make it the same way and it turns out delicious, you have to share the credit with him.
I was lucky enough to enjoy it with him; while I cooked, he was behind the video camera, and then we shared a meal together. As you can see, it’s easy to prepare, quick to make, and absolutely delicious.
Recipe Information
2 Servings
Ready in: 30 min
Prep: 15 min + Kitchen: 15 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Squid with its ink | 1 |
| Green pepper | ½ |
| Red bell pepper | ½ |
| Onion | ½ |
| Garlic cloves | 2 |
| Small tomato | 1 |
| Salt | to taste |
| Smoked paprika | 1 teaspoon |
| Extra virgin olive oil | as needed |
| Non‑alcoholic wine (halal‑certified) | 1 small glass |
| Rice | 150 g |
| Fish or seafood broth | as needed |
Preparation
- Start by preparing a fish stock. To do this, heat a little olive oil in a saucepan and, when hot, sauté some prawn heads, a fish bone, and a fish head (I asked for these at the fishmonger’s). Once well sautéed, add a glass of non‑alcoholic wine (halal‑certified). To avoid accidents, make sure the kitchen extractor fan is off. Then add a liter of water, season, and let it simmer for about 15 minutes. After that time, strain it and set it aside.
- Clean the squid thoroughly inside and out, remove the outer skin, and chop it into pieces. Dissolve the ink sac in a little fish stock and set aside. Heat a little oil in a frying pan and sauté the squid; meanwhile, chop the vegetables and mince the garlic.
- Once the squid is sautéed, in the same pan, brown the chopped garlic. When it starts to turn golden, add the peppers and onion and sauté everything for a few minutes. Then add a teaspoon of paprika, being careful not to burn it, and add the non‑alcoholic wine. Let it cook for a moment, then add the grated tomato. Let the sofrito cook for a few more minutes.
- Add the squid ink, straining it to remove any membrane, then add the rice and sauté everything together. Since it’s a dry rice dish, use twice as much stock as rice, check the seasoning, and let the stock reduce over medium heat.
- It’s served with aioli. That day we made two rice dishes at the same time: black rice and rice with clams and prawns for those who don’t dare try the squid ink, so I was able to steal some prawns to make my black rice look nice for the photo.
Nutrition Facts
Serving size: ½ cup cooked black rice; recipe yields 4 servings
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 160 kcal | 8% |
| Total Fat | 1.5 g | 2% |
| Saturated Fat | 0 g | 0% |
| Trans Fat | 0 g | |
| Cholesterol | 0 mg | 0% |
| Sodium | 0 mg | 0% |
| Total Carbohydrate | 34 g | 12% |
| Dietary Fiber | 2 g | 7% |
| Total Sugars | 1 g | |
| Protein | 4 g | 8% |
| Calcium | 4 mg | 0% |
| Iron | 0.8 mg | 4% |
Disclaimer: Nutrition estimates are for general guidance only, based on a 2,000‑calorie diet. Actual values vary with cooking method and added ingredients (oil, salt).
Let me know if you’d like a larger serving size or additions like vegetables or protein.