Cuttlefish Rice

Name: Cuttlefish Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 100 ml/3½ fl oz/scant ½ cup olive oil; 1 medium onion, finely chopped; 1 green pepper, finely chopped; 2 large garlic cloves, finely chopped; 2 tomatoes, peeled and chopped; 1 tsp paprika; 500 g/1 lb 2 oz cuttlefish or squid, cleaned and diced; 500 g/1 lb 2 oz cuttlefish or squid, cleaned and diced; 1 l/35 fl oz/4¼ cups fish stock (bouillon); 1 l/35 fl oz/4¼ cups fish stock (bouillon); 4 squid ink sachets; 400 g/14 oz Bomba or short grain rice; 400 g/14 oz Bomba or short grain rice; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; lemon wedges, to serve

Preparation info

Serves
6

Difficulty
Easy
Ready in
50 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

100 ml/3½ fl oz/scant ½ cup olive oil
1 mediu

Europe
Spain
Main course
Pescatarian
Gluten-free
Mediterranean

Method

This rice dish is great served on its own, but is delicious served topped with a piece of freshly grilled fish and some aioli. All Spanish supermarkets stock frozen squid ink sachets. If you have trouble finding them, ask your friendly fishmonger for 3–4 fresh ink sacs from the cuttlefish or squid.

Heat the olive oil in a wide frying pan (skillet) or a