Rice with squid
6 servings
75 minutes
Rice with squid is an exquisite dish of Spanish cuisine, originating from coastal regions where seafood is an integral part of gastronomic culture. This recipe embodies Mediterranean elegance: tender squids infused with the aromas of garlic and tomatoes are complemented by the rich flavor of fish broth and the soft texture of rice. The ink sacs give the dish a characteristic deep color and a slight marine taste. The dish has a rich yet balanced flavor with subtle sweet notes of seafood, gentle acidity from tomatoes, and the richness of seasoned rice. It is perfect for a cozy family dinner or as a centerpiece at a festive table. It is recommended to serve with a glass of white wine that enhances the freshness of the sea aromas.
1
Place the ink sacs in a bowl of water. Cut the squid into rings with a sharp knife. Chop the garlic and tomatoes.
- Squid: 400 g
- Garlic: 2 cloves
- Tomatoes: 3 pieces
2
Heat oil in a fireproof ceramic dish or in a deep skillet with a thick bottom. Add squid rings and tentacles if you like, and cook over medium heat, stirring, for 5 minutes. Add garlic, tomatoes, and 150 ml of broth. Reduce heat, cover, and cook for 20 minutes.
- Olive oil: 275 ml
- Squid: 400 g
- Garlic: 2 cloves
- Tomatoes: 3 pieces
- Fish stock: 1.5 l
3
At this time, carefully extract the ink bags from the bowl and transfer them to the measuring jug. Add broth until it reaches 1.2 liters.
- Fish stock: 1.5 l
4
Add rice to the pan and immediately add the ink bags with broth. Season with salt, mix well, cover, and cook on high heat for 10 minutes, then reduce the heat to medium, add pepper strips, cover, and cook for another 10 minutes. Remove the pan from the heat and let it sit covered for 5 minutes before serving.
- Rice: 500 g
- Fish stock: 1.5 l
- Salt: to taste
