Mussels with arroz negro


Mussels with arroz negro
The famous Spanish arroz negro (black rice) is prepared by adding squid ink towards the end of cooking.

This gives the rice not only its curious dark colour, but delicious marine flavours.

In this recipe it forms the bed for mussels, cooked simply and served out of their shells – a perfect combination.
35K 6 4.3
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Last modified on: January 30th 2019

Keywords for this recipe:
For 12 people, you will need:
  • 1 mussels 3 kgs mussels
  • 2 onion 3 onions
  • 3 garlic clove 3 cloves garlic
  • 4 olive oil 15 tablespoons olive oil
  • 5 rice 750 g rice
  • 6 chicken stock 1 litre 200 ml chicken stock
  • 7 squid ink 24 g squid ink
  • Total weight: 5,604 grams

Change to the quantities for: 2 people 4 people 8 people 12 people
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
32 min.38 min.1 hour 10 min.
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Step by step recipe


Stage 1 - 20 min.
Mussels with arroz negro
Prepare 3 kgs mussels as for mussels marinière, then shell them. Keep 1 cup of the cooking liquid.

Note: for a simplified version, cook on high heat in a large stewpan with a small amount of water in the bottom, just until the shells open. Remove the shells.

Stage 2 - 3 min.
Mussels with arroz negro

Stage 3 - 3 min.
Mussels with arroz negro
Finely chop the onion and garlic.

Stage 4 - 1 min.
Mussels with arroz negro
Heat 15 tablespoons olive oil in a large frying pan, then add the onion and garlic, salt and pepper.

Cook for 1 minute without colouring.

Stage 5 - 2 min.
Mussels with arroz negro
Add 750 g rice and stir frequently for 1 or 2 minutes, until you see the rice become translucent (or "pearled").

Stage 6 - 30 min.
Mussels with arroz negro
Pour in 1 litre 200 ml chicken stock all at once, mix well and leave to cook on low heat until the rice has absorbed all the stock (about 30 minutes).

Stage 7 - 1 min.
Mussels with arroz negro
After this time, the rice should be cooked, but not dry. Add a little more stock if necessary.

Stage 8 - 5 min.
Mussels with arroz negro
Add 24 g squid ink and the liquid from cooking the mussels, if you have kept this. Stir to mix and colour the rice.

Cover and leave to cook gently for 5 minutes.

Stage 9 - 5 min.
Mussels with arroz negro
Reheat the mussels rapidly.

Heat the plates.

Serve the mussels on a bed of arroz negro.
Remarks
I recommend using a round Spanish rice if possible, like used for paella.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
6,580 Kcal or 27,549 Kj629 gr289 gr323 gr
244 %179 %20 %36 %
Per 100 g
Energetic valueProteins CarbohydratesFats
117 Kcal or 490 Kj11 gr5 gr6 gr
4 %3 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
548 Kcal or 2,294 Kj52 gr24 gr27 gr
20 %15 %2 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).
Possible allergens in this recipe: Mollusc
How much will it cost?
  • For 12 people : 9.71 £
  • Per person : 0.81 £

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
MusselsMussels: You can check-out other recipes which use it, like for example: Mussels marinière, Curried mussels with cabbage, Paimpol salad, Normandy seafood stew, Quiche Bretonne, ... All
Chicken stockChicken stock: You can check-out other recipes which use it, like for example: Turmeric risotto, Soup Cornouaillaise, Hearty leek and sprout soup, Boulangère potatoes, Risotto-style celeriac, ... All
RiceRice: You can check-out other recipes which use it, like for example: Rice pudding with fruit and nuts, Crispy spinach rolls, Morel risotto with Vin Jaune and Mont d'Or, Creamy risotto with diced vegetables and flax seeds, Koulibiak in pie dish, ... All
Squid inkSquid ink: You can check-out other recipes which use it, like for example: "Psychedelic" sandwich bread, ... All
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