Maryann D.: "My boyfriend was teasing me about the squid ink a…" Read More
12Ingredients
670Calories
50Minutes

Embrace every part of the squid with this recipe for Black Paella. Steamed mussels and lightly sauteed squid add a fun seafood flavor while squid ink provides this creamy paella with a unique black color. Seasoned with garlic and onion, the white wine and fish stock sauce helps to create a paella worthy of any coast. Sauteed tomatoes and bell peppers add a bright burst of flavor to each bite of this savory seafood packed Black Paella.

Ingredients

  • 300 grams rice
  • 1 liter fish broth
  • 1 bag squid ink
  • 1 clove garlic
  • 1/2 onion
  • 1 tomato
  • 1/2 bell pepper
  • 200 grams squid rings
  • 200 grams mussels
  • salt and ground black pepper
  • olive oil
  • 1 cup white wine (or cider)

Directions

  1. Steam the mussels until opened and then remove the mussels from the shells.
  2. Chop the garlic, onion, tomato, squid, and pepper. Saute in a small amount of olive oil.
  3. Add the rice and stir for 1 minute. Add the wine and stir constantly until the liquid is absorbed. Add the broth little by little and then the ink.
  4. Simmer for 25 minutes, add the mussels, and simmer for 5 minutes more.
  5. Season with salt and pepper. Serve.
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NutritionView more

670Calories
Sodium83%DV1980mg
Fat28%DV18g
Protein84%DV43g
Carbs20%DV61g
Fiber8%DV2g

PER SERVING *

Calories670Calories from Fat160
% DAILY VALUE*
Total Fat18g28%
Saturated Fat1.5g8%
Trans Fat
Cholesterol260mg87%
Sodium1980mg83%
Potassium1380mg39%
Protein43g84%
Calories from Fat160
% DAILY VALUE*
Total Carbohydrate61g20%
Dietary Fiber2g8%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Maryann D. 26 May 2015
My boyfriend was teasing me about the squid ink and rings as I made this dish. They were odd to me but I was determined to try something new. In the end, I liked this dish and he loved it! I think I will try it again using mild chunks of fish in addition to the squid.