I learned about this rice dish while watching an episode of Rick Stein’s Mediterranean Escapes. It caught my attention because of how simple it is compare to other rice dishes I know. There are only few ingredients and one of which is saffron, an ingredient that I have in my pantry and love to use whenever I can. My family and I love all kinds of seafood and rice dishes, so this recipe is just a perfect dish for us. I bought a pound of frozen squid and only used 6 pieces for this recipe. I was able to use the rest to make my hubby’s favorite, squid adobo and was able to pack it for his lunch at work. This dish as expected turned out great, with a distinct seafood taste to it. You can simply enjoy this as a light meal or have it as a side dish with your favorite meat. Enjoy!

Cooking Tips for Perfect Arroz con Calamares

Cooking rice can be tricky, but there are a few tips to ensure your arroz con calamares turns out perfectly every time. First, rinse the rice under cold water until the water runs clear. This removes excess starch and helps prevent it from becoming gummy. Use a ratio of 1 part rice to 2 parts liquid, but since you’re adding squid, it’s good to adjust slightly for the moisture the squid releases while cooking. Sauté the rice briefly in olive oil before adding the liquid. This gives it a nice nutty flavor. When the liquid starts to boil, lower the heat and cover the pot. Let it simmer gently to allow the rice to absorb all the flavors without burning. Avoid lifting the lid too often, as this releases steam and can affect cooking time. Lastly, let the dish sit covered for a few minutes after cooking. This resting period allows the flavors to meld and the rice to finish cooking perfectly.

Serving Suggestions and Variations

Arroz con calamares is versatile and can be served in various ways. For a simple meal, pair it with a fresh green salad dressed with lemon vinaigrette. This adds a bright contrast to the rich flavors of the rice and squid. If you want a heartier dish, consider adding some vegetables like peas, bell peppers, or even artichokes during the cooking process. For a twist, try using different seafood such as shrimp or mussels alongside the squid. You can also spice things up by adding a pinch of chili flakes or a dash of hot sauce. If you have leftovers, they can be reheated easily, but for best results, add a splash of water or broth to keep the rice moist. For an even simpler version, serve it alongside grilled fish or chicken for a complete meal that celebrates the flavors of the sea.

Frequently Asked Questions

What can I substitute for squid?

If you’re not a fan of squid, shrimp or scallops make excellent alternatives. They cook quickly and will still give you that delicious seafood flavor.

How should I store leftovers?

Store any leftover arroz con calamares in an airtight container in the fridge for up to three days. Reheat gently on the stove or in the microwave, adding a splash of stock or water to keep it moist.

Can I make this dish ahead of time?

You can prep the ingredients ahead, but it’s best to cook the rice just before serving. If you do need to make it ahead, just keep it covered and warm until you’re ready to enjoy it.

What can I serve with arroz con calamares?

This dish pairs nicely with a fresh salad or some crusty bread to soak up the flavors. It also makes a great side dish for grilled meats or fish.

What are common mistakes when making arroz con calamares?

A common mistake is not rinsing the rice, which can lead to a gummy texture. Also, make sure not to lift the lid while it’s simmering, as this lets out steam and can affect the cooking process.

Arroz con Calamares (Rice with Squid)

Liza A

Arroz con Calamares features tender squid nestled in flavorful pearl rice, infused with saffron and brightened by peas. It's a cozy, vibrant dish that’s easy to whip up.

5 from 1 vote

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Mediterranean

Servings -4 servings

Calories 450 kcal

Ingredients

5-6 small squid cleaned
2 tbsp olive oil
1 onion chopped
2 cloves garlic chopped
1/2 red bell pepper diced
2 cups of pearl rice I used Japanese rice
32 oz of fish or vegetable stock
A few threads of saffron
Salt and pepper to taste
½ of a 15 oz can of peas or ¾ cup frozen green peas thawed (optional)

Instructions

Clean the squid thoroughly and cut into rings. Use the tentacles, but be sure to remove the eye.
Heat the oil in a heavy-bottomed large frying pan. Sauté the onion and garlic on medium heat. When the onion is golden, add the red pepper and continue to sauté, stirring often – about 5 minutes.
While the onion mixture is sautéing, heat the fish stock in a sauce pan, but do not boil.
Add the squid pieces to the onion mixture and sauté for 3-4 minutes. Add the rice to the frying pan and stir to coat rice with oil. Add more oil if needed and “toast” rice for about 2 minutes on medium heat, careful not to burn it.
Pour in fish stock, saffron and stir. Add salt and pepper to taste. Simmer until rice is cooked, around 15 minutes. Add peas after rice is cooked, if desired. Remove from heat, cover and let rest for about 10 minutes, stir and then serve.

Notes

Recipe source: about food

Nutrition

Calories: 450kcalCarbohydrates: 65gProtein: 15gFat: 15gSaturated Fat: 2gCholesterol: 70mgSodium: 600mgFiber: 3gSugar: 2g

Keyword comfort food, easy dinner, one pot, rice dish, seafood

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