The Most UNDERRATED Spanish Rice Dish | Arroz con Calamares Recipe
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.
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Watch the Video Below on How to Make this Spanish Squid Rice
Spanish Squid Rice | Arroz con Calamares
- 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
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
Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil
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
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
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
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
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
After 5 minutes remove the lid from the pan and sprinkle the rice with finely chopped fresh parsley, serve at once, enjoy!
Get the Saffron Threads I used in this Recipe
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