El Pirata's 'Black Rice'

From one of London's oldest and finest Spanish restaurants, El PIrata's head chef Rosendo Simbana, divulges the secrets of his signature dish


  • 1 small white onion, roughly chopped
  • 1 small green & red pepper de-seeded & diced
  • 1 small garlic clove chopped
  • 6 tablespoons of olive oil
  • 1 kg cleaned squid, cut into 1/2-inch pieces
  • Salt & Pepper
  • 2 small pieces of fresh bay leaf, Thyme
  • 1 or 2 soup sized spoons squid ink approximately, (available on amazon.co.uk)
  • Pre Cooked uncle bens rice


  • Heat the olive oil in a frying pan or a sauté pan, add chopped garlic and fry until a very dark brown, add the fresh bay leaf, diced red & green peppers until they are soft. 
  • Put the squid in a pan to boil for a few minutes, drain off in to a jug and keep.
  • Add the chopped squid to the pan, sprinkle with salt, and stir quickly
  • After that add the squid stock with enough to cover all of the squid leave until boiling and add the squid ink.
  • When it’s ready add the cooked rice and mix all together.
  • Leave to stand for a few minutes for the rice to absorb the inky stock Then serve and garnish.

El Pirata Mayfair, www.elpirata.co.uk