Black Paella

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  • 1 cup fragrant rice, soaked with water
  • 1 cup malagkit rice, soaked with water
  • 1/2 kilo medium size shrimp, shelled blanched
  • 3 pcs. big size squid, blanched, cut into rings
  • 3 ink sacks from the squid, diluted in 1/2 cup water
  • 4 pcs. medium size crabs, cooked, cut in half
  • 1/2 kilo clams and/or mussels, boiled
  • 1 pc. chorizo, sliced diagonally
  • 1 red bell pepper, cut into strip
  • 1/2 head garlic, chopped
  • 1 medium size onion, chopped
  • 1 pc. roasted bell pepper, chopped
  • 1 cup tomato sauce
  • 1/2 cup green peas, boiled
  • cooking oil
  • salt and pepper
  • lemons cut into wedges
  • 3 hard boiled eggs, cut into wedges


  1. In a big pot fry chorizo until it start to sizzle, set aside.
  2. Sauté garlic and onion, add in tomato and roasted bell pepper stir cook for 2-3 minutes.
  3. Add 1/2 cup of water, continue to stir cook until most of the liquid has evaporated and turn into an oily thick sauce.
  4. Add in chorizo, squid ink, fragrant rice and malagkit stir until rice is coated and infused with the sauce and tinted with the black ink.
  5. Add 3-4 cups of water and cook rice stirring occasionally add more water as necessary.
  6. When done stir in green peas and arrange seafood on top. Cover and leaving the rice to finish cooking in the steam for 30 to 45 minutes.
  7. Transfer black paella in a platter, arrange seafood on top, drizzle with lemon juice and garnish with wedges of hard boiled eggs.

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