Black rice Empordà style



  • 400 g - Rice
  • 100 g -Pork rib
  • 4 -Chipolata sausages (in thin slices)
  • 100 g - chicken (in thin slices)
  • 4 - Prawns
  • 150 g - Squid
  • 4 - Langoustines
  • 100 g - Mussels
  • 1 - Onion
  • 3 - Ripe tomatoes
  • 2 garlic
  • Salt
  • Water


Put a little olive oil in an earthenware casserole dish, fry the pork rib, chicken and sausage until they begin to colour, season to taste, remove from the dish and set aside.Fry the squid prawns and langoustines in the same dish, remove and set aside. Make a sofregit sauce in the same casserole dish by gently frying the onions, garlic and tomato until thick and dark in colour. Add the meat and squid, mix together and add the rice. Stir and add the water and add squid ink to taste and cook for 18 minutes. Just before the end, add the prawns, langoustines and mussels and cook through.


This dish can be cooked without  seafood, adding artichokes that makes the rice darker.