Easy squid rice

Name: Easy squid rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: En
Ingredients: 2 shallots; 1 green bell pepper; 1 red bell pepper; 2 tomatoes; 1 garlic clove; 1 teaspoon pimentón de la Vera; 300 g squid; 180 g round-grain rice (such as bomba); 700 ml fish stock; 5 tablespoons olive oil; ½ teaspoon powdered food coloring (optional); Salt to taste

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Main Dish

Very Easy

30 min

835 Kcal

Simple recipes like this squid rice are perfect for everyday meals. A good sofrito base and a robust fish stock make for an outstanding, flavor-packed rice dish. It’s a perfect one-pot meal for a family lunch.

Materials

Paellara (or non-stick frying pan)

Preparation

Preparation10 min

Cook time20 min

First, prepare all the ingredients for the sofrito. Peel and finely dice the shallots and garlic. Wash, deseed, and dice the green and red peppers. Peel and grate the tomatoes. Set these ingredients aside.
Clean the squid and cut it into small cubes. Set aside.
Heat about 5 tablespoons of olive oil in a paella pan. Add the shallots and garlic with a pinch of salt, and sauté over medium heat for a couple of minutes. Add the peppers and cook over high heat for 8–10 minutes, stirring occasionally to prevent them from sticking.

Add a teaspoon of paprika and toast it briefly, taking care not to burn it, as it could turn bitter. Add the tomatoes and cook until their liquid has evaporated and their sugars begin to concentrate. Add the squid and sauté for a few minutes. Add the rice and stir everything together.
When the rice grains begin to turn translucent, pour in the fish stock and stir to distribute it evenly across the paella pan. Salt to taste and add the food coloring. Cook over medium heat until the rice is done. The cooking time will vary depending on the type of rice used.
When the rice is cooked, turn off the heat and place a clean tea towel (or aluminum foil) on top. Let it rest for 5 minutes.
It's ready!

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Observations

Paella pan: If you don’t have one, you can use a clay pot or even a nonstick frying pan.

Bomba rice is recommended because it retains a lot of starch while the grains remain separate.

For this type of dry rice dish, the proportion of liquid to rice is usually double (or a little more) the amount of rice.

Pimentón de la Vera: If you don’t have pimentón de la Vera, you can use a mixture of sweet and hot paprika.