Have you ever tried black rice? I simply love it. It’s one of my favourite rice dishes, it’s so versatile!
I fell in love with it the first time I tried it, many years ago in a tiny Mediterranean village. Not only does it look incredible but it combines two of my favourite elements: vegetables and sea fruits. Isn’t it perfect?
Besides, it has a great advantage: flexibility. It can be prepared with any shellfish (mussels, clams, cockels…), seafood, and squid, cattlefish… depending on one’s budget. 
It’s usually served with aïoli (garlic mayonnaise) on the side. Unless you’re a vampire you should try it, the flavour is astonishing!
Today I’ve chosen some baby squid and a few beautiful king prawns.
Would you like to give it a try?
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Black Rice with Baby Squid and King Prawns
- Total Time: 45 minutes
- Yield: 4 1x
Description
Delicious Black Rice with Baby Squid and King Prawns.
Ingredients
- 1 green pepper
- 1 red onion
- 1 cup (240 ml) bomba rice
- 2 ripe tomatoes, finely chopped
- 3 cloves of garlic
- 2 sachets squid ink
- 1l fish stock
- 450g baby squid
- 350g king prawns
- 1 red chili
- 1/2 cup (120 ml) Spanish extra-virgin olive oil
- salt and pepper to taste
Instructions
- Clean the baby squid, it’s very important to take the cartilage out (it looks like a long thin plastic) and get rid of any sand or tiny pieces of shell (or other fish the squid might have eaten). Drain well.
- Take a big pan (or paella) and stir fry the green pepper and onion, both finely chopped, with a lug of olive oil. Cook until slightly golden.
- Add the tomato and let it cook (low heat) for 5 mins. Add salt and pepper to taste.
- Take another pan and cook the baby squid with 2 tbsp of olive oil, salt, and 2 cloves of garlic (crushed over the squid when they’re slightly golden).
- Add the squid to the vegetable sauté, mix well. Add the rice and mix until it gets all the flavours.
- Pour the fish stock (warm) slowly, the squid ink, and mix well.
- Cook medium heat for 15min, turn off the heat and leave it to rest for 5mins.
- While the rice is resting, stir-fry the king prawns with the chili, a clove of garlic (sliced) and 2 tbsp of olive oil.
- Serve the rice gracefully and top it with the king prawns. It will be irresistible
Notes
- Serve with aïoli (garlic mayonnaise) on the side.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main Course
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 420
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Frequently Asked Questions
What is bomba rice and can I substitute another variety?
Bomba is a short-grain Spanish rice prized for absorbing up to three times its volume in liquid while keeping each grain separate — ideal for dishes cooked in fish stock like this one. If you can’t find it, another short-grain variety such as Calasparra or even arborio will work, though cook times may vary slightly.
How do I properly clean baby squid before cooking?
The recipe stresses removing the cartilage — a long, thin, transparent piece that looks like plastic — from inside each squid. Also rinse away any sand or small shell fragments, then drain the squid well before cooking to avoid excess moisture in the pan.
Can I use different shellfish if I can’t find king prawns or baby squid?
Yes — the article specifically highlights the dish’s flexibility. Mussels, clams, cockles, cuttlefish, or other seafood all work depending on your budget and what’s fresh locally. The method stays the same; just adjust cooking times for the shellfish you choose.
What is aïoli and why is it served alongside this rice?
Aïoli is a Provençal and Spanish garlic mayonnaise. The notes say it’s the traditional accompaniment to black rice, and the article calls the flavour combination “astonishing” — the creamy, garlicky sauce balances the briny, inky rice and seafood beautifully.
