CUTTLEFISH RICE
- 20m Prep Time
- 25m Cook Time
- 45m Ready In
A Spanish rice dish made with cuttlefish and squid ink, giving it a distinctive black color and rich flavor. It is often served with grilled fish and aioli.
Ingredients
- 100 ml olive oil
- 1 medium onion finely chopped
- 1 green pepper finely chopped
- 2 large garlic cloves finely chopped
- 2 tomatoes peeled and chopped
- 4.93 ml paprika
- 500 g cuttlefish or squid cleaned and diced
- 1 L fish stock (bouillon)
- 4 squid ink sachets
- 400 g Bomba or short grain rice
- sea salt
- freshly ground black pepper
- lemon wedges
Nutrition (per serving, estimated)
Estimated based off 12 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 200 mg
- Iron: 3.68 mg
- Magnesium: 77.7 mg
- Phosphorus: 428 mg
- Potassium: 905 mg
- Zinc: 3.29 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 100 ml olive oil
- 4.93 ml paprika
- 1 L fish stock (bouillon)
- 4 squid ink sachets
- 400 g Bomba or short grain rice
- sea salt
- freshly ground black pepper
- lemon wedges
Prepare
- 1 medium onion, finely chopped
- 1 green pepper, finely chopped
- 2 large garlic cloves, finely chopped
- 2 tomatoes, peeled and chopped
- 500 g cuttlefish or squid, cleaned and diced
Let's Cook
-
Step 1.
Heat the olive oil in a wide frying pan or paella dish over low-medium heat. Add the finely chopped onion, green pepper, and garlic, and sweat for about 2 minutes until softened.
-
Step 2.
Add the peeled and chopped tomatoes, paprika, and diced cuttlefish or squid. Gently cook for 6–8 minutes, stirring occasionally, until the cuttlefish is tender.
-
Step 3.
Pour in the fish stock and add the squid ink sachets. Stir to combine, then bring to a boil. Season with salt and pepper to taste.
-
Step 4.
Add the rice to the pan and stir once. Reduce the heat to a simmer and cook for 12–15 minutes, without stirring, until the rice is tender and all the liquid has been absorbed.
-
Step 5.
Remove the pan from the heat and let the rice rest for 3–4 minutes. Serve with lemon wedges on the side.