Spanish Seafood Black Rice Recipe

Spanish Seafood Black Rice Recipe: Not only does this dish look stunning, it also tastes heavenly and is packed with delicious shellfish.
Course Dinner, Lunch
Cuisine Fusion, Spanish
Keyword paella, spanish
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Servings 6 servings
Calories 744kcal
Author Clara Gonzalez


For the fish broth

  • 2 fish heads (about 1 lb [0.48 kg] in total)
  • Peels and heads of shrimp listed below
  • A pinch of saffron
  • 3 bay leaves
  • 3 garlic cloves , crushed
  • 1 onion , cut into quarters
  • A bunch of parsley
  • 1 1/4 qt [1.25 lt] of water (more may be needed)
  • 1 1/2 teaspoon of salt (or more, to taste)
  • 1/2 teaspoon of pepper (or more, to taste)

For the rice

  • 1/4 cup of olive oil
  • 1 red bell pepper
  • 1 large tomato , diced
  • 1/4 cup of peas
  • 1/3 cup of black olives
  • 1 oz [30 ml] of squid or cuttlefish ink (about 1 tablespoon)
  • 3 cups of long grain rice
  • 2 lb [1.8 kg] of whole , unpeeled shrimp
  • 2 lb [1.8 kg] of mussels and clams
  • 1/2 lb [0.24 kg] of squid , clean and cut into rings
  • 1 quart of fish broth (instructions below)


To make the broth

  • Place fish heads, shrimp peels and heads, saffron, bay leaves, garlic, onion and parsley in a large stock pot.
  • Add 1 quart of water. Simmer over low heat for an hour, adding water as it becomes necessary to maintain the same level.
  • Season with salt and pepper to taste.
  • Remove from the heat and sieve to get rid of solids. Reserve broth (you should obtain 1 quart).

To make rice

  • Heat oil over medium heat.
  • Add bell pepper, tomato and peas. Cook and stir for 30 seconds.
  • Add olives and ink, mix well.
  • Add broth. When it breaks the boil add rice and mix well.
  • Simmer until almost all the liquid has evaporated.
  • Add shrimp, squid, clams and mussels. Mix well.
  • Lower heat to very low, cover with a tight-fitting lid and simmer for 20 mins.
  • Uncover and stir, moving rice at the top to the bottom and viceversa.
  • Cover and again and simmer for another 5 minutes. Rice should be firm but cook through. If it becomes necessary cover and simmer for another 5 minutes.
  • Serve hot.


The original dish calls for arborio rice, but I prefer using long-grain rice instead.


Calories: 744kcal | Carbohydrates: 87g | Protein: 60g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 491mg | Sodium: 2180mg | Potassium: 705mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1005IU | Vitamin C: 46.5mg | Calcium: 290mg | Iron: 7.8mg