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Spanish Rice with Squid

This squid rice recipe is easy to put together for those who love authentic Spanish cuisine and seafood flavours.

Ingredients

  • 1kg squid
  • 3 sachets of seafood stock
  • 250g rice for paella or risotto
  • 150g chorizo
  • 1/2 red pepper
  • 1 clove of garlic
  • 1 onion
  • 4 sprigs of parsley
  • 4 tablespoons of olive oil
  • 2 saffron pods
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  • salt and pepper

Preparation Method

  1. Put the squid in a sieve and wash them with cold water.
  2. Soak them for 1 minute in a pan of boiling water, and drain and dry them carefully.
  3. Infuse the seafood stock sachets in 1 liter of boiling water.
  4. Cut the chorizo into thin slices, heat 2 tablespoons of olive oil in a frying pan, and sear them. Drain them on absorbent paper.
  5. Then sauté the onion without adding fat, and add salt, and pepper. Add the rice and saffron and mix.
  6. Pour half of the hot broth over the rice and cook until almost absorbed, stirring occasionally.
  7. Add the remaining broth in two batches. Add the chorizo, cover, and leave to stand for 5 minutes.
  8. In a large skillet, heat the olive oil and saute the squid over high heat, for 4 min. Add the garlic and parsley, 2 pinches of pepper, and salt, and continue to cook for 1 min.
  9. Pour the contents of the pan into a frying pan, mix and serve immediately.
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