rice and fish served apart (arroz a banda) tends to be associated with paella due to their similarity in cooking method and ingredients, such as shellfish and crustaceans. They are actually very different dishes due to their taste and appearance.
Arroz negro or black rice has a characteristic tone because it contains squid and its ink, which is used to cook the rice. This typical recipe from the Spanish Levante is one of our star dishes.
Format: 350 g y 1 Kg.
Microwave: Make a hole in the lid of the container and heat in the microwave at maximum power for 3 minutes (for 1 Kg heat 5 minutes), remove the lid, stir the product well, let it rest for 1 minute and it’s ready to eat.
Pan: Add a few drops of oil, heat for a few minutes stirring the product and serve.
Sautéed rice (rice, tomato, olive oil (refined olive oil, virgin olive oil), fried onion (onion, virgin olive oil (3%), salt), salt, garlic paste (garlic cloves 90%, salt 10%), cuttlefish ink (cuttlefish ink, water, salt) (mollusk), aromas (crustaceans), starch, onion, spices, sweet paprika, aromatic herbs, maltodextrin and tapioca starch), water, squid (mollusk), mussel (mollusk), shrimp (crustacean). May contain traces of fish and egg.
Energy: 578 Kj – 137 Kcal
Fat: 3 g (of which saturated) 0,6 g
Carbohydrates: 22 g (of which sugars) 0,7 g
Proteins: 5,4 g
Salt: 1,4 g
