Today we propose a very simple rice with squid , one of those that always appeals to you and that turns out delicious with very little effort.
To prepare it, you'll need a good fish stock , which you can make at home with fish scraps or squid trimmings and some vegetables. If you prefer a quicker option, that's fine too: store-bought fish stock will do.
The recipe is very simple, and as always, you can see how to prepare it in the step-by-step photos. I used parboiled rice, but if you have the option, I recommend using bomba rice , as it absorbs the flavor of the broth better and the result is even richer.
Rice with squid
Easy and flavorful squid ink rice, prepared with a good fish stock and squid ink. A perfect homemade recipe to enjoy.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: Rice dishes
- Calories: 410
- Rations: 6
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the broth:
- About two liters of water
- 1 cebolla
- 1 carrot, peeled
- Fish for the broth (bones and head of white fish and/or squid trimmings such as fins or tentacles)
- Squid ink (about 10 grams, according to taste)
For the sofrito and the rice:
- A splash of olive oil
- 40 g onion, chopped
- 500 g squid
- 1 tomato (peeled and chopped)
- 3 cups of rice
- Sal Island
Music
We clean the squid and chop them up.
We prepare the broth by putting the fish, onion, carrot, and water in a saucepan. We put the saucepan on the heat and let it cook for about 30 minutes from when it starts to boil.
We put a drizzle of olive oil in a large frying pan or paella pan. We heat it and add the onion. We sauté it.
Once the onion is softened, add the squid to the pan. Add a little salt and sauté for about 3 or 4 minutes.
We take the squid out of the pan and set them aside.
Now add the peeled and chopped tomato and sauté it as well. If you already have the broth prepared, you can also use the carrot that was used to make it, which will now be cooked. To do this, remove the carrot from the broth, chop it, and add it to the onion and tomato. Sauté for a few minutes.
Add the three cups of rice and sauté for a few minutes.
We add the squid.
When the broth is ready, strain it and add salt as needed. For this rice dish, you'll use approximately twice as much broth as rice, plus a little extra. Pour the hot broth over the rice and, before mixing everything in, dissolve the squid ink in one of the cups of broth so it's evenly distributed throughout the rice and gives it that characteristic black color.
We let the rice cook. At first, we turn up the heat so the rice starts absorbing the broth. Then we lower the heat for a gentle simmer. It will take about 20 minutes, but we need to keep an eye on it and add a little more broth if needed.
Let stand 5 minutes and serve.
More information – Bomba rice with fish