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 (about 1 lb [0.48 kg] in total) – Peels and heads of shrimp listed below – 12  strands saffron threads – 3 bay leaves – 3 garlic cloves crushed – 1 red onion chopped – 1 bunch parsley chopped – 1½ teaspoon of salt (or more, to taste) – ½ teaspoon of freshly-cracked black pepper (freshly-cracked, or ground), (or more, to taste)


FOR THE RICE – ¼ of olive oil – 1 red bell pepper – 1 tomato (large), diced – ¼ cup peas – ⅓ cup of pitted black olives – 1 once of cuttlefish ink [30 ml], or squid ink (about 1 tablespoon) – 3 cups rice – 2 pound of shrimp (large, uncooked and peeled),  [1.8 kg] – 2½ pounds of seafood mixture with mussels and clams [1.8 kg] – 1 quart of fish broth (per instructions below)


– Add 1 quart [1 liter] of water.Place fish headsshrimp peels and headssaffronbay leavesgarliconion, and parsley in a large stockpot.

Step 1:

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

Step 2:

– Sieve to get rid of solids. Set it aside.

Step 3:

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

Step 4:

– Add shrimp and seafood medley. Mix well.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.

Step 5:

– 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.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.

Step 6:

Serving: Remove from the heat once cooked, and serve hot.

Step 7:

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