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By Miguel


Black Rice with Cuttlefish and Giant Prawns ‘Maestre Style’

Serves 4


400g cleaned cuttlefish, scored

400g king prawns, peeled, tails intact

1 tbsp olive oil

2 garlic cloves, finely chopped

100g tomato puree

1 tbsp sweet paprika

2 litres fish or vegetable stock

1 1/2 tsp calamari ink (available from your fishmonger)

pinch of saffron threads

400g Maestre Spanish Rice

salt and pepper


Cut cuttlefish and prawns into 2cm pieces.
Heat oil in a 25cm round paella pan. Add cuttlefish and prawns and cook for 1 minute. Add garlic, puree and paprika. Cook, stirring, for about 1 minute or until fragrant. Stir in stock, ink and saffron. Bring to a boil.
Sprinkle rice evenly into pan. Season. Boil gently for 20 minutes, shaking pan occasionally. If hob plate is not as big as pan, move pan around a little during cooking to ensure even heat.
The ink is better if its fresh and they are inside a tiny bag inside the cuttlefish.

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