Arroz Negro – Black Seafood Rice



  • 1 onion
  • 6 garlic cloves
  • 1 chopped red pepper
  • Jar of Tomate Casero Apis (tomato passata)
  • 1 kg squid rings
  • half a pint fish stock
  • 2 mugs rice
  • 1 small bag of cuttlefish ink (you can get it at the supermarket)
  • 500G shelled prawns
  • Parsley
  • lemon juice.


1, Fry a chopped onion, 6 cloves chopped garlic, 1 chopped red pepper. Add a jar of Tomate Casero Apis, and cook for a few minutes.

2, Add about half a kilo of squid rings and about half a pint out of a pint of fish stock (I boiled prawn shells and heads).

3, When the squid is still not soft enough add 2 mugs rice and 1 small bag of cuttlefish ink (you can get it at the supermarket) cook, adding stock as you go along until rice is tender or al dente. Adjust seasoning.

4, Add half a kilo shelled prawns and mix in. Sprinkle with Parsley and lemon juice.

Recipe by Ana Maria Morro

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