Not only does this Spanish black seafood rice look stunning, but it also tastes heavenly and is packed with delicious shellfish. If you love seafood and you love rice, then you’re going to love this, one of the most delicious, easy, and flavorful recipes you’ve ever tasted.

FOR THE FISH BROTH – 2 fish heads – Peels and heads of the whole shrimp – 12 strands of saffron threads – 3 bay leaves – 3 garlic cloves, crushed – 1 red onion, chopped – A handful of chopped parsley – 1 ½ teaspoon of salt – ½ teaspoon of freshly-cracked black pepper FOR THE RICE – ¼ cup of olive oil – 1 red bell pepper – 1 large tomato, diced – ¼ cup of peas – ⅓ cup of pitted black olives – 1 ounce of cuttlefish ink – 3 cups rice – 2 pounds of shrimp – 2½ pounds of seafood mixture with mussels, and clams – 1 quart of fish broth


Place fish heads, shrimp peels and heads, saffron, bay leaves, garlic, onion, and parsley in a large stockpot. Add 1 quart [1 liter] of water.

Combining Ingredients for the broth:

Cook over low heat for an hour, adding water as it becomes necessary to maintain the same level. Once finished simmering, season with salt and pepper to taste (this is the level of salt the rice will have).

Simmering the seafood broth:

Sieve to get rid of solids. Set it aside.

Serving the broth:

In a large skillet that has a lid, heat oil over medium-high heat. Add bell pepper, tomato, and peas. Sauté for 30 seconds, or until heated through. Add olives and ink, and mix well.

Sautéeing ingredients:

Pour in broth (one quart [1 liter]) and lower the temperature to medium heat. When it breaks the boil add rice and mix well. Simmer until almost all the liquid has evaporated. Add shrimp and seafood medley. Mix well.

Adding the rice:

Lower temperature to low, cover with a tight-fitting lid and simmer for 20 mins. Uncover and stir, moving rice from the top to the bottom and vice-versa. Cover again and simmer for another 5 minutes. Rice should be firm but cooked through. If it becomes necessary cover and simmer for another 5 minutes.

Cooking the rice:

Remove from the heat once cooked, and serve hot.


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