Black rice (paella) with cuttlefish and prawns

Today we want to share with you the recipe of one of our favorite rice dishes, black rice or Paella with cuttlefish and prawns.

It is a very typical rice of Calpe, whose gastronomy is mainly based on the tasty fish of its bay.


  • 300 gr. Bomba rice Pego
  • 750 ml. of fish broth
  • 1 spring onion
  • 1 garlic clove
  • 1/2 red pepper
  • 150 gr prawns
  • 1 large cuttlefish
  • 1 large shredded tomate
  • 1 dried red pepper
  • 2 squid ink bags
  • Extra virgin olive oil
  • Salt

Wash and cut the cuttlefish into small dice and peel the prawns that we will set aside for later.

Heat three tablespoons of olive oil in a paella. Add the spring onion and garlic finely chopped, the red pepper finely chopped into strips and the whole dried red pepper. We sauteed everything together. When the dried red pepper is golden, we remove it and crush it in a mortar and set it aside.

Then, we incorporate the cuttlefish into the sofrito and we rehomed for a couple more minutes.

Add the tomato and leave for a minute to consume the water and then the squid ink and Pego Bomba rice by drowning it for a few seconds.

Let´s pour the fish broth that we´ve previously heated and the dried red pepper. We set the heat for 18 to 20 minutes. Before the broth is consumed completely we add the prawns. If you see that the rice is not at its point we will add a little broth.

Finally, we put out the heat and let the rice rest covered for a few minutes.

To accompany this Paella, we recommend our Mediterranean white wine ‘Marisquero’

And, let´s enjoy!

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