Arroz con Calamares (Rice with Squid)

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.

Course Main Course

Cuisine Mediterranean

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

Prep Time 10

Cook Time 30

Total Time 40

Servings -4 servings

Calories 450kcal

Author Liza A

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