Squid rice

Name: 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 cup chopped); 1 red bell pepper (1 cup chopped); 2 tomatoes (1½ cups chopped); 1 garlic clove; 1 tsp pimentón de la Vera (or paprika); 10,5 oz squid; 1 cup round rice for risotto; 3 cups fish stock; 5 tbsp olive oil; ½ tsp yellow food coloring powder (optional); Salt to taste

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Main Dish

Very Easy

30 min

835 Kcal

Squid rice is a complete, healthy recipe that takes just 20 minutes to make. Learn how to make this dish thanks to the sofrito technique which is the basis for so many other rice-based recipes such as paella. Make a note of the ingredients as today is the day to enjoy this simple and divine dish.

Materials

Paellara (or non-stick frying pan)

Preparation

Preparation10 min

Cook time20 min

Prepare the sofrito: peel and chop the shallots and garlic. Clean the peppers and cut them into squares. Peel the tomatoes and puree them. Set all these ingredients aside.
Clean and cut the squid into small squares. Set them aside.
Heat the olive oil in a paellara (or wide wok-type frying pan). Add the chopped onion and garlic. Season with salt. Then add the peppers over a high heat for 8 to 10 minutes, stirring occasionally. Add the paprika and tomato puree and cook until the water evaporates. Then add the squid and leave for a few minutes. Add the rice and mix everything together.
When the grains of rice start to turn translucent, pour in the stock. Mix well. Add the coloring and correct the salt if necessary. Leave on a medium heat until the rice is cooked. PS: the cooking time depends 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

Paellara: If you don't have one, use a large non-stick frying pan or clay pot.

Amount of broth: the proportion of liquid depends on the type of rice, i.e. if it's drier, you'll need more broth and vice versa.

Pimentón de la vera: this is a Spanish condiment. It's a smoked paprika, but you can also use "normal" paprika.