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Prepare a black rice with Nortindal sepia ink. Follow the steps of the video and you will get a classic of gastronomy.

60 min
4 servings

Two cloves of minced garlic

150 gr. of onion

400 gr. of bomba rice SANTO TOMAS

3 envelopes of NORTINDALl sepia ink

600 gr. Chopped cuttlefish

800 gr. fish broth

2 tablespoons olive oil

Salt to taste

1 First peel and cut the vegetables into small pieces. You will see that it is a very quick and simple recipe, and success is assured.

2 Then we cut into strips the cuttlefish or the squid. It can be fresh or frozen. We put the olive oil in the paella and put it on medium heat. Add the garlic and then the onion. We suffer on low heat. Once the onion and garlic are browned, we add the squid or sepia, raise the fire and let it be done for a minute.

3 Next, we put the rice in the paella, letting it fry, picking up the taste of the vegetables. We put the Nortindal ink and we remove leaving it to cook well. Pour the water, remove and leave about 15 minutes to do.


If you don’t have fish stock substitute water.

It will give you much more flavor!

Recipe provided by NORTINDAL.

Recipe products

Bomba Rice DO 1/2 kg. (1.1lb) Bomba Rice DO 1/2 kg. (1.1lb) 2
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Arroz de Valencia D.O. SANTO TOMAS It is a short grain variety with a pearled color. Its size is equivalent to that of the short grain rice, sometimes even smaller, yet Bomba rice more than doubles its size when cooked. Its main characteristic is its great capacity to absorb flavors and aromas and that when cooked it is always “al dente,” loose and whole.
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Squid Ink can come from almost any cephalopod, and some sources are squid, cuttlefish, and octopus. The ink from Cuttlefish is used as a food coloring and flavoring, providing a very dark black color and a slightly salty tasting flavor to foods. Nortindal’s cuttlefish ink is ideal for seasoning dishes such as fish, rice, pasta, bread and croquettes. Its...

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