Black Rice with Alistado Prawns and Queen Scallops

Serves 4 | Prep 15m | Cook 50-60m

This black rice dish is a true celebration of the sea, where ingredient quality takes centre stage. The Alistado prawns, prized for their firm texture and deep, natural sweetness, bring intensity and character to the dish, while the queen scallops add a delicate, elegant bite that balances the richness of the rice. Cooked gently to preserve their succulence, both are the undisputed stars of the recipe, showcasing the purity, freshness and premium quality of the seafood at its best.

Ingredients

- 350 g bomba or short-grain rice
- 800 ml fish or seafood stock, kept hot
- 2–3 sachets squid ink
- 200 g Alistado prawns, peeled
- 200 g queen scallops, cleaned
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 ripe tomato, grated or finely chopped
- 100–120 ml dry white wine
- Extra virgin olive oil
- Salt, to taste
- Chopped parsley (optional, to serve)
- Aioli (optional, to serve)

Method

Prepare the stock. Heat the fish or seafood stock in a saucepan and keep it hot over a low heat while you cook the rice.
Make the base. Heat a drizzle of olive oil in a wide pan or paella pan over a medium heat. Add the onion and cook gently for 5–7 minutes until soft and translucent. Stir in the garlic and cook for 1–2 minutes until fragrant. Add the grated tomato and cook until the mixture thickens and the excess moisture evaporates.
Toast the rice. Add the rice to the pan and stir well so each grain is coated in the sofrito. Pour in the white wine and allow it to reduce almost completely.
Add the squid ink and stock. Dissolve the squid ink in a little hot stock and stir it into the rice until evenly coloured. Begin adding the hot stock, about two ladlefuls at a time, ensuring the rice is just covered. Unlike risotto, avoid stirring constantly—let the rice absorb the liquid naturally.
Cook the seafood. After around 10 minutes of cooking, when the rice is nearly done, arrange the Alistado prawns and queen scallops evenly over the rice. Continue cooking for a further 8–10 minutes, until the rice is tender and the seafood is just cooked through.
Rest and serve. Remove from the heat and allow the rice to rest for 5 minutes. Sprinkle with chopped parsley and serve with aioli on the side, if desired.

Chefs Notes

Stock matters: A rich homemade fish or shellfish stock will give the dish much deeper flavour. Seafood timing: Add the scallops towards the end to prevent them from becoming rubbery. Serving suggestion: A light aioli pairs beautifully with the intensity of the black rice.

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