Black rice with charred octopus

by Luke Mackay

A dramatic-looking seafood dish from Demo Kitchen regular Luke Mackay

This is an inky black, terrifying mess of a dish! But so tasty—even if it does remind me a bit of Jules Verne’s great sea monster, all tentacles and darkness.


A splash of good extra virgin olive oil
2 shallots, finely chopped
6 garlic cloves, finely chopped
300g paella rice
60ml white wine
2 tbsp squid ink
750ml fish or shellfish stock
1 packet of pre-cooked octopus, cut into separate tentacles


Put a paella (or heavy-bottomed) pan on a medium heat. Add the olive oil and cook the shallots until soft and translucent, then add the garlic and cook for a further 5 mins. Add the rice and stir so that each grain is coated in oil.

Add the wine and cook until all absorbed. Add the squid ink and stock, stir and cook for 20 mins until all of the liquid has been absorbed and the rice is cooked.

While the rice is cooking, chargrill the octopus on a high heat in a grill pan, on a barbecue or under a hot grill for 10 mins. Stir into the rice just as it is cooked. Serve with aioli and good crusty bread.

Recipe: Luke Mackay