Try this delicious Squid ink fried rice recipe, made with canned squid in its ink. Easy and quick to make with leftover rice, the perfect recipe for Lent or any other occasion when you want to eat seafood.
The inspiration for this rice came from the traditional black rice (Arroz negro) made in Spain. It does not have the same consistency because that version cooks all the ingredients together.
But it is a good option for when you want to try different things and are bored of eating white rice.
It’s easy to make and similar to the preparation of fried rice. You don’t need many ingredients, and you don’t have to be cleaning squid if it’s something you don’t like to do.
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📋 Ingredients for the recipe
To prepare this recipe, you will need cooked rice, garlic, onion, sweet pepper, parsley, oil, and the star of the dish squid in its ink.
For this recipe, you’ll not need to drain the can of squid since you’ll use it as the sauce base, and it will give the rice that particular color.
In the recipe card below, you will have the complete measurements of each of these ingredients, and you will see additional substitutions of some of the ingredients. You can make it low carb too.
As for utensils, we will use a large frying pan or skillet and a spatula.
Now that we have all the ingredients and utensils, then let’s get started.
📝 How to make the recipe? – Step by Step
This recipe is quick to make. If you have made fried rice before, you can do this without problems. If not, I’ll guide you through the following steps.
Step 1: In a skillet over medium heat, add the oil to heat it.
Step 2: Add the onions and sauté for a few minutes until they start to change color.
Step 3: Add the garlic, parsley, and sweet pepper and sauté for a few additional minutes until soft. At this time, you can add a little salt to season the vegetables since the squid and rice already have.
Step 4: Now add the two cans of squid in their ink and mix all the ingredients. Let the flavors meld for 3 minutes.
Step 5: Add the rice and mix everything until incorporated. If your rice is somewhat dry, you can add a splash of water to soften it a bit and absorb the squid sauce. You could also add a splash of white wine or any stock. These last give it more flavor.
Step 6: Once you see that the sauce coats all the ingredients, and there are no white or dry rice pieces, you can turn off the heat.
Step 7: Garnish with more parsley and serve. You can eat it alone or as a side to some seafood. I hope you enjoy it as much as I do!
You can add other ingredients and make it seafood rice. To make it quick, use already cooked seafood. I have tried canned tuna and cooked shrimps. Yum!
Squid Ink Fried Rice
Ingredients
- 2½ cups cooked rice
- ½ onion, diced
- 2 garlic cloves, minced
- 2 cans squid in its ink
- 2 teaspoon oil
- 1 sweet pepper, diced
- ¼ cup curly parsley, chopped
- ¼ teaspoon salt
Utensils
- a frying pan or skillet
- a spatula
Instructions
- In a skillet over medium heat, add the oil to heat it.
- Add the onions and sauté for a few minutes until they start to change color.
- Add the garlic, parsley, and sweet pepper and sauté for a few additional minutes until soft. At this time, you can add a little salt to season the vegetables since the squid and rice already have.
- Now add the two cans of squid in their ink and mix all the ingredients. Let the flavors meld for 3 minutes.
- Add the rice and mix everything until incorporated. If your rice is somewhat dry, you can add a splash of water to soften it a bit and absorb the squid sauce. You could also add a splash of white wine or any stock. These last give it more flavor.
- Once you see that the sauce coats all the ingredients, and there are no white or dry rice pieces, you can turn off the heat.
- Garnish with more parsley and serve. Enjoy!
Notes
- Storage: Once cool, you can store them in the fridge in an airtight container. I recommend eating it in the first two (2) days.
- Reheat: You can heat it in a pan or use the microwave. If you find that the rice is a little dry, you can add a little extra water before heating it.
- Cooked rice: You can use white rice or brown rice if you prefer. It can be fresh or leftover rice. If you choose a low-carb option, you could use cauliflower rice and follow the same steps.
- Sweet Pepper: you can use any color of peppers. For me, red and orange are the ones that make a good combination with squid. You can replace it with bell peppers. If you don’t like them, you can omit them, and you will have a fantastic result as well, and you could add more parsley.
- Oil: I used light olive oil, but honestly, any oil for sautéing can work. I think one with a neutral flavor works best.
Nutrition
Other seafood recipes try
Serving Suggestions
- You can eat it as a main dish and serve it with a green salad.
- Add sautéed shrimp, which is a fantastic combination for this rice.
- You can simply serve it with some grilled fish.
Storage & reheating tips
- Storage: Once cool, you can store them in the fridge in an airtight container. I recommend eating it in the first two (2) days.
- Reheat: You can heat it in a pan or use the microwave. If you find that the rice is a little dry, you can add a little extra water before heating it.
Substitutions
- Cooked rice: You can use white rice or brown rice if you prefer. It can be fresh or leftover rice. If you choose a low-carb option, you could use cauliflower rice and follow the same steps.
- Sweet Pepper: you can use any color of peppers. For me, red and orange are the ones that make a good combination with squid. You can replace it with bell peppers. If you don’t like them, you can omit them, and you will have a fantastic result as well, and you could add more parsley.
- Oil: I used light olive oil, but honestly, any oil for sautéing can work. I think one with a neutral flavor works best.
If you tried the squid ink fried rice with canned squid in its ink recipe or any other recipe on Nashi Food, don’t forget to rate the recipe and leave me a comment below! I love knowing about your cooking experience.
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