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Black Rice with Baby Squid and King Prawns

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  • Author: Marta Nadales
  • Total Time: 35 minutes
  • Yield: 4 1x


Delicious Black Rice with Baby Squid and King Prawns.


  • 1 green pepper
  • 1 red onion
  • 1 cup 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 Spanish extra-virgin olive oil
  • salt and pepper to taste


  1. 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.
  2. 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.
  3. Add the tomato and let it cook (low heat) for 5 mins. Add salt and pepper to taste.
  4. 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).
  5. Add the squid to the vegetable sauté, mix well. Add the rice and mix until it gets all the flavours.
  6. Pour the fish stock (warm) slowly, the squid ink, and mix well.
  7. Cook medium heat for 15min, turn off the heat and leave it to rest for 5mins.
  8. While the rice is resting, stir-fry the king prawns with the chili, a clove of garlic (sliced) and 2 tbsp of olive oil.
  9. Serve the rice gracefully and top it with the king prawns. It will be irresistible


Serve with aïoli (garlic mayonnaise) on the side.

  • Prep Time: 15 mins
  • Cook Time: 20 mins
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