Some dishes are ordered by name and others by colour. The black rice in Costa Adeje at Bésame Mucho is one of the latter: it arrives at the table in its paella pan, dark and glossy, topped with crispy fried baby squid, and at the neighbouring tables someone always asks what it is.
It’s our cuttlefish black rice with crispy fried baby squid, one of the permanent rice dishes on the menu. Here we tell you what goes into it, how we make it and why it’s a great choice if you’re in the mood for a rice dish with an intense taste of the sea.
What goes into our black rice
The base is simple and allows no shortcuts: cuttlefish, its ink and a good fish stock. The ink gives the dish its colour and much of its flavour too, a deep, briny taste that recalls the open sea.
On top go the crispy fried baby squid, fresh out of the fryer. That contrast between the rice, both creamy and dry at the same time, as is typical of paella, and the crunch of the baby squid is what makes this dish unlike anything else on the menu.
Cuttlefish black rice with crispy fried baby squid
How we make it: Molino Roca rice and a live flame
Like the rest of our paellas, the black rice is made with Molino Roca rice and cooked in a traditional paella pan over a live flame. That’s how you get loose grains that soak up the stock and the ink without overcooking, and a thin layer of socarrat at the bottom, which many say is the best part.
Every rice dish is made to order, so a little patience is worth it: while it cooks is the perfect moment to share something fresh or a glass of wine.
Served at the table, as it should be
The black rice leaves the kitchen in its paella pan and is served out at the table. That way it arrives hot, with the socarrat intact, and everyone helps themselves as they like.
And you eat it by the sea, on Playa de Troya, inside Monkey Beach Club. A dark rice, a deep blue sea in front of you and the breeze of southern Tenerife: few combinations work better.
This is how it reaches your table: paella pan and table service
Black rice or cuttlefish fideuà in its ink?
If you love squid ink, the menu gives you two options. The cuttlefish black rice with crispy fried baby squid is the more classic choice, with the contrast of the fried squid on top. The cuttlefish fideuà in its ink swaps the rice for thin noodles and has a different, more toasted texture. If you’re coming as a group, ordering one of each is the best way to decide.
If you prefer other rice dishes, our article on where to eat the best paellas in Tenerife covers the rest of the selection, from arroz del Senyoret to brothy lobster rice.
What to pair it with
To start, something fresh and light: a Russian salad or a ceviche sets the stage nicely before such an intense rice dish. If it’s your first time at the restaurant, we go into more detail in what to order at Bésame Mucho on your first visit.
To drink, a white wine with good acidity cleanses the ink and leaves your palate ready for the next bite. Canarian volcanic whites work beautifully. You’ll find the full list in our wine cellar.
Black rice in Costa Adeje: baby squid, socarrat and the sea
Frequently asked questions about our black rice
What is black rice?
It’s a rice dish cooked with cuttlefish and its ink, which gives it its black colour and an intense taste of the sea. Ours is also topped with crispy fried baby squid.
Where can I eat black rice in Costa Adeje?
At Bésame Mucho, on Playa de Troya, inside Monkey Beach Club. It’s one of the permanent rice dishes on our menu.
Do I need to book?
It’s recommended, especially if you want to eat by the sea in high season. You can book online through the website or via WhatsApp.
Come and try it
We’re on Playa de Troya, Costa Adeje, inside Monkey Beach Club. Take a look at our full menu and book your table. The black rice, the paella pan and the sea are waiting for you.
Bésame Mucho — fish, grilled dishes, and a feast for the palate, overlooking the sea in Costa Adeje.
