Arroz Negro con Pulpo y Camarones a la Parrilla (Black Rice with Grilled Octopus and Shrimp)

I remember the first time I saw my Mom make this dish I ran. The way it’s made in Puerto Rico. The rice is grey and it is not very appealing. The squid comes in its own ink and it’s canned. Not as intense as it is prepared in Spain (from Catalonia and Andalusia) where you buy your fresh squid and sacks of ink.

While visiting friends in Puerto Rico, I came across this can and purchased it for future use. I get nostalgic about my Mom. My best memories are the ones we shared at home with family, friends, food (the three “F’s”) and “mucha musica” (lots of music).

I have decided to play with her recipe and add my touch. Off to the kitchen I go!


1- 8 oz can squid in its ink
¼ cup virgin olive oil
1 medium onion, chopped
1 medium roasted red pepper
4 cloves of garlic, crushed leaving skin
1 shredded tomato
1½ cups of short grain rice
1- 8 oz jar of clam juice
½ cup red wine – Rioja or a Cabernet
2 cup water
15 medium shrimp
1 piece of octopus

Pre-Cooking Preparation:
Marinate shrimp and octopus for 2 hours in olive oil, red wine vinegar, oregano, salt and pepper to taste. It’s now ready for the grill.




1. Heat your pan with olive oil, add onions and crushed garlic cook until translucent then the tomatoes, pepper, canned squid and red wine until bubbling.

2. Add your rice stirring as you would risotto. Mix your water and clam juice and continue to add as the rice absorbs the liquid. This took about 35 minutes.

3. Meantime, grill your shrimp and octopus (see photo above). Mix into rice, plate and serve immediately.



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