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Spanish Squid Rice

Spanish Squid Rice | Arroz con Calamares

Course Main Course
Cuisine Mediterranean, Spanish
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2
Calories 785 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  1. 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

  2. Heat a large fry pan with a medium heat and add in 3 tbsp extra virgin olive oil

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

Nutrition Facts
Spanish Squid Rice | Arroz con Calamares
Amount Per Serving
Calories 785 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 4g25%
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 280mg93%
Sodium 171mg7%
Potassium 1142mg33%
Carbohydrates 103g34%
Fiber 7g29%
Sugar 8g9%
Protein 36g72%
Vitamin A 1497IU30%
Vitamin C 38mg46%
Calcium 99mg10%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.