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Mexican Black Rice with Squid Ink

Name: Mexican Black Rice with Squid Ink
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 White Onion; 400 g Rice; 3 cloves Garlic; 2 Serrano Chile; 3 tbsp Olive Oil; 8 g Squid Ink; 800 ml Seafood Broth; 2 Lime

45 min (15 prep + 30 cook) Medium 4 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: Mar 24, 2026 · Updated: May 12, 2026

Mexican-style black rice with squid ink, seafood stock and serrano chile.

About this recipe

Long-grain rice dyed with squid ink, cooked in seafood stock with garlic, onion and serrano chile. A fusion of Spanish tradition with Gulf of Mexico ingredients.

History & Origin

Black rice is one of the most fascinating dishes born from the culinary encounter between Spain and Mexico. Although squid ink black rice has Mediterranean roots - especially in Catalan and Valencian cooking - in Mexico it took on its own identity through the ingredients of the Gulf of Mexico, where squid, octopus and seafood abound in warm waters. The Veracruz coast, shaped by centuries of Spanish and Caribbean influence, was the natural birthplace of this fusion. Veracruz cooks learned from Spanish sailors to use squid ink to colour and flavour rice, but incorporated serrano or jalapeño chiles for Mexican heat, epazote for its characteristic Gulf aroma, and local seafood stock that is more intense than European broths. Squid ink not only gives rice its dramatic black colour but also imparts a concentrated, slightly briny flavour that is unmatched. Combined with long-grain rice and Mexican seasonings, the result belongs clearly to both traditions without being identical to either. Today this rice is served in Mexican fine-dining restaurants and coastal Gulf homes as an expression of their rich shared gastronomic heritage.

Estimated cost

$9.50

Total cost

$2.38

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

340

Calories

14g

Protein

52g

Carbohydrates

Fat

Fiber

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Lava 400g de arroz de grano largo hasta que el agua salga clara. Escurre y seca ligeramente.
💡 El lavado retira el almidón superficial para que quede suelto.
2
En una cazuela, calienta 3 cucharadas de aceite de oliva a fuego medio. Sofríe el arroz hasta que tome un tono ligeramente dorado, unos 4 minutos.
💡 No pares de mover para que no se queme.
3
Agrega 1 cebolla picada finamente, 3 dientes de ajo picados y 1-2 chiles serranos finamente picados. Sofríe 3 minutos más.
4
Disuelve 2 sobres de tinta de calamar (4g cada uno) en 800ml de caldo de mariscos caliente. Vierte sobre el arroz, sazona con sal. Lleva a ebullición.
💡 La tinta de calamar se vende en sobres en la mayoría de supermercados.
5
Tapa, reduce el fuego al mínimo y cocina 18-20 minutos sin destapar. Apaga el fuego y deja reposar 5 minutos.
💡 No levantes la tapa durante la cocción.
6
Esponja con un tenedor. Sirve acompañado de calamares a la plancha, cebolla morada encurtida y un chorrito de limón.
💡 El arroz negro combina espléndidamente con cualquier marisco a la plancha.