Spain is famously known for paella, however, here in Spain we offer so many other rice dishes that are equally as good. Like this Spanish Squid Rice, known as Arroz con Calamares. It´s packed with so many depths of flavors, easy to make and done in about 40 minutes.
You will find this very simple rice dish served up and down the Spanish Mediterranean coast. Always served next to a crunchy baguette and a bottle of Spanish wine.
To make this recipe I used cleaned tubes of squid that I bought frozen and thawed out. If you can´t find these in your supermarket, check with a local Asian market. They usually have them in the freezer department.
TIPS & TRICKS to Make this Recipe: I used Spanish round rice in this recipe, but you can use any type of rice you like. Just make sure to check the package instructions, as the rice to liquid ratio might be different.
Key Ingredients & Cookware I used in this Recipe:
MY NONSTICK FRY PAN
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH FISH BROTH I USED
SAFFRON I USED
SWEET SMOKED SPANISH PAPRIKA
SPANISH SEA SALT
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Watch the Video Below on How to Make this Spanish Squid Rice
Spanish Squid Rice | Arroz con Calamares
Ingredients
- 3 tbsp extra virgin olive oil 45 ml
- 2 cleaned tubes of squid
- 1 small onion
- 4 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 2 tomatoes
- 3 cups fish broth 710 ml
- 1/4 tsp saffron threads .17 grams
- 1 cup uncooked round rice 200 grams
- 1/3 cup frozen peas 45 grams
- handful finely chopped fresh parsley
- pinch sea salt
- dash black pepper
Instructions
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Finely chop the onion, roughly chop the garlic, finely grate the tomatoes and pat dry the tubes of squid with paper towels, cut one of the tubes into 1/2 inch (1.25 cm) thick rings and the other tube into 1/2 inch x 1/2 inch (1.25 cm x 1.25 cm) squares
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Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil
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After 2 minutes season the oil with sea salt and add in the squid rings, mix with the olive oil, after 2 minutes remove the squid rings from the pan and set aside, cover with foil paper
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Using the same pan with the same heat, add in the onion and garlic, mix with the olive oil, after 2 minutes add in the squares of squid, continue to mix with the olive oil, 2 minutes later add in 1/2 tsp sweet smoked Spanish paprika, quickly mix together, then add in the grated tomato and season with sea salt & black pepper, mix together and simmer
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After 3 minutes and the tomato sauce has thickened, add in 3 cups fish broth, 1/4 tsp saffron threads and turn up the heat to a high heat
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Once the broth comes to a boil, add in 1 cup uncooked round rice, give it one final mix and simmer on a high heat
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After 10 minutes and most of the broth has been absorbed by the rice, but there is still some broth left, lower to a low-medium heat, simmer until all the broth has been absorbed by the rice (about 5 minutes), then add in 1/3 cup frozen peas, making sure to spread them around and the squid rings we cooked earlier, place a lid on the pan and turn of the heat
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After 5 minutes remove the lid from the pan and sprinkle the rice with finely chopped fresh parsley, serve at once, enjoy!
Recipe Notes
Get the Saffron Threads I used in this Recipe
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Ashley Matthews
I love your recipes. Can you do a pasta with squid ink recipe. Not with seafood in it or the black pasta. Just the plain black squid ink in pasta like I ate in cafes in Madrid and as tapas in Malaga.
20 . Apr . 2022Spain on a Fork
Never seen that one before here in Valencia, only black fideua, which I have on my blog, will check it out 🙂 much love
20 . Apr . 2022Ramya
cant wait to make this soon for me can i use mushrooms and skip peas as am not a big fan of peas i never had spanish squid rice before also did you change the newletter format as i saw your new newsletter format once i opened up the email perfect for my after office meals love your recipes as always brightens up my day everyday after work
20 . Apr . 2022Spain on a Fork
Mushrooms will be a great sub in here Ramya! Much love 🙂
20 . Apr . 2022