Creamy Squid Rice

Here are the ingredients you need

• 1 kg cleaned squid
• 300 g round rice (such as bomba or arborio)
• 1 handful of peas
• 1 large onion
• 2 carrots
• 3 garlic cloves
• 3-4 Tablespoons crushed canned tomatoes
• Extra virgin olive oil
• Sweet smoked paprika (pimentón de la Vera)
• Pink salt
• 1200/1400 ml Fish stock

Method

1. 1Finely dice the onion and add it to the paella pan with a generous glug of olive oil, cooking until it begins to turn golden.
2. 2Add the peas and chopped carrots, sautéing gently.
3. 3Add the minced garlic, let it cook briefly without burning, and stir in the crushed tomatoes.
4. 4Let the tomato cook down, and once it has reduced into a nice sofrito, add sweet paprika to taste.
5. 5Stir in the chopped squid, mix well, and cook until the pieces begin to shrink.
6. 6Add the rice and toast it gently in the pan for a minute.
7. 7Pour in the hot fish stock.
8. 8Bring to a boil, then lower the heat and let it simmer for 18 min.
9. 9Turn off the heat and let it rest for 5 min.
10. 10Done! Our CREAMY SQUID RICE is ready to serve.

Notes

1. 1How fast the broth evaporates depends largely on your heat level.
2. 2Cook over high heat for the first 2 minutes, then turn it down to medium-low.
3. 3For this style of creamy rice, I suggest keeping some extra hot stock handy so you can ladle in a splash near the end if the pan looks too dry.

Equipment

1. 1No products found.