Your Basket
Van Spend another £75.00 for free UK delivery
    Related products
    black rice, Squid Ink Risotto with Crispy Squid and Parsley Aioli Paella Recipes, Recipes 5 1 5 0

    Black Rice with Crispy Squid and Parsley Aioli

    • Serves 4 people
    • Complexity Easy
    Prep time
    15 mins
    Cook time
    30 mins
    Total time
    45 mins
    SHARE Facebook WhatsApp Copy


    • For the black rice:
    • 2 tbsp of extra virgin olive oil
    • 50g unsalted butter
    • 3 banana shallots, finely chopped
    • 1 garlic clove, finely chopped
    • 200g fresh baby squid, gutted, cleaned and finely chopped
    • 400g bomba rice
    • 1 litre of fish stock
    • 125ml dry white wine
    • 1 tbsp of squid ink
    • Salt
    • For the fried squid:
    • 100g fresh baby squid
    • Harina de freir (Spanish frying flour)
    • Salt
    • For the parsley aioli:
    • 3 cloves of garlic, peeled
    • 2 free-range egg yolks
    • 1 teaspoon of Dijon mustard
    • 1 tablespoons of white wine vinegar
    • ½ lemon
    • 300ml olive oil or rapeseed oil
    • ½ cup of flat leaf parsley leaves, blanched for 2 minutes in boiling water, cooled down and finely chopped
    • Sea salt


    Squid ink rice dishes are very popular in Spain. They work really well when served with king prawns, fresh squid or roasted fish such as monkfish or turbot. In this dish I also use tiny baby squid, which is also a very popular ingredient in Southern Spanish cuisine. They are called ‘chopitos’ or ‘puntillitas’ depending where you are. They tend to be very small, so the best way of serving them is to coat them in harina de freir, a special Spanish frying flour and quickly fry them until golden brown. This recipe shows you how to cook the black rice as a risotto dish, adding the stock ladle after ladle until the rice is cooked al dente. The earthy flavour of the black rice pairs really well with the crunchy fried squid pieces and the herby aioli. The vibrant colours of this dish will also impress any dinner guests.


    1. Prepare the baby squid for frying by separating the head from the body. Remove the feather cartilage and any other gunk you come into contact with. Wash the body under cold running water. Cut the head away from the tentacles by slicing just under the eyes (discard the head) and push out the beak from the middle of the tentacles. Stuff the tentacles into each baby squid and set aside.
    2. For the parsley aioli, finely chop the garlic cloves with a pinch of salt until you make a puree, set aside. Whisk the egg yolks in a bowl, then add the mustard and whisk together. Gradually add about half the oil, very slowly at first, whisking continuously for around 3 to 5 minutes, or until thickened. Once you’ve added about half the oil, whisk in 1 tablespoon of vinegar – this will loosen the mixture slightly and give it a paler colour. Continue to gradually add the remaining oil, whisking continuously. Season the aioli with salt, a squeeze of lemon juice and a little more vinegar, if needed. Add the chopped garlic and parsley and mix well.
    3. To make the black rice, heat one tablespoon of the oil in a wide sauce pan. Once the oil is hot, add the chopped squid and fry for about 2 minutes until lightly brown, remove from the pan. In the same pan, heat the remaining oil and butter, add the shallots and garlic and fry very slowly for about 5 minutes or until soft and translucent. Add the squid and rice and fry on a gentle heat until the rice is slightly translucent. Add the dry white wine and keep stirring. Once the white wine has cooked into the rice, add your first ladle of hot fish stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Add the squid ink and keep adding ladles of stock, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. Remove the black rice from the heat, place a lid on the pan and allow to rest for 5 minutes before serving.
    4. Whilst the rice is resting, heat some oil in a shallow frying pan. On a plate, roll the baby squid in the frying flour until every piece is coated. Fry in the hot oil until golden brown, about 3 minutes.
    5. To serve the dish, spoon some of the black rice on a plate or bowl, scatter some of the fried squid pieces and drizzle some of the parsley aioli.

    Shop Ingredients

    Nortindal Squid Ink Jar


    Similar recipes

    Bomba Rice with Clams and Girolles
    Arroz con Leche with Caramelised Peaches
    Chicken and Chorizo Paella Recipe
    Basco 10

    Do you want 10% OFF your first order?

    Sign up to receive your discount code to use straight away today!

    *This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!

    Copyright © Grey Pearl Limited • Privacy PolicyTerms & ConditionsService Update