Black rice with octopus and aioli


In the summer, refreshing dishes including seafood taste much better. And if we mix it with rice, we have just to make a toast with a good rosé or white wine and take advantage of hours of summer sun.

Today’s recipe has black rice with octopus and aioli. Take good note… and delight!


  • 150-200 g rice
  • Green pepper
  • Leek
  • 1 glass of white wine
  • Onion
  • Tomato
  • Squid ink bags
  • Water, oil, spices
  • 150-200 g boiled octopus

To make the aioli

  • 1 clove of garlic
  • 1 egg or milk
  • Olive oil


It is easy and simple to make, and very tasty and refreshing. If you have guests, sure they will be fascinated with your culinary weapons.

  1. Step 1: First, dissolve the squid ink bags and heat them. We will make a stir-fry with onions, tomatoes and leeks in a pan with oil. Then, add the chopped pepper, the octopus and some white wine.
  2. Step 2: Add to the mixture rice and squid ink previously heated. Let it cook until the rice is ready, always being careful of not overcook it. To decorate, we can make a small timbale of rice with a mold, and then add pieces of octopus on top and some aioli.

Aioli sauce

To make the aioli you can opt for the mortar adding oil while stirring or the mixer, with the same creamy and good result, being the mixer version somewhat easier to perform.

Put all the ingredients in the mixer with a little salt and lemon juice. Then we blend them while pouring olive oil gradually. This mixture is delicious, and you can add more or less garlic, according to your tastes.

Which wine we recommend? As always, the usual with rice and fish is white wine, but as the aioli and black rice have power and taste, we can also pair it with rosé or sparkling without concealing the virtues of the dish, so today we recommend one of each:





 TAGS:Robert Mondavi Twin Oaks Chardonnay 2012Robert Mondavi Twin Oaks Chardonnay 2012

Robert Mondavi Twin Oaks Chardonnay 2012

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