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Black rice with mussels

Black rice with mussels



  • 400 g of bomba rice
  • 200 g of calamari with two ink sacs
  • 400 g Conservas BayMar mussels
  • 8 shrimps
  • 2 garlic cloves
  • 120 g of natural mashed tomato
  • 1 saffron herbs
  • Virgin olive oil
  • Paprika
  • Salt


  1. First of all we peel the shrimp. Optional: we can reserve some whole shrimp, with its shell and head, to use it as decoration.
  2. We prepare a broth with water and the heads and shells of the shrimps.
  3. We strain it.
  4. We dilute the ink of the squid in the broth, on low heat.
  5. In a paellera, with a little oil, we stir fry the squid and the prawns with their skin and head, we take them out and we keep them aside for later.
  6. We add the chopped garlic and sauté it.
  7. We add the natural mashed tomato and sauté it.
  8. We add the squid, saffron and paprika and fry gently for a minute.
  9. We add the rice, we stir it in and we pour in the broth.
  10. We wait for it to boil, and then we turn the heat to medium-low level and cook for 15 minutes.
  11. We open the mussel cans
  12. We add the prawns and mussels 3-4 minutes before the cooking is finished.
  13. We decorate it with the whole prawns and some mussels.
  14. We can also add lemon wedges.


  • Serves: 6 people
  • Type of recipe: starter
  • Difficulty: high
  • Total time of preparation: 50 minutes