Rice with Squid from Cataluña | ARROZ CON CALAMAR
Course: MainServings
4
peopleCooking time
20
minutesExperience the authentic flavors of Cataluña with this traditional Rice and Squid dish, also known as Arroz con Calamares. A classic paella variation, this dish combines succulent squid with aromatic saffron and pimentón, served with a homemade alioli sauce.
Ingredients
- Rice with Squid
3 smallish squid
200g Spanish short grain paella rice
1/2 small green pepper
1/4 red pepper
1/2 smallish onion
2 cloves of garlic
1 tomato
salt to taste
olive oil as needed
a pinch of mild paprika/pimentón pepper powder
a pinch of saffron
500ml fish stock (boiling)
chopped parsley for serving
lemon wedges for serving
- Alioli
1 egg yolk
1 clove of garlic
lemon juice to taste
salt to taste
150ml olive oil
Directions
- Rice with Squid
- Clean the squid and slice it into rings. Cover the bottom of a paella pan with olive oil and fry the squid until golden, seasoning with salt as you go.
- When golden, remove the squid and set aside. Finely chop the red pepper, green pepper and onion. Fry in the same oil, seasoning as you go, until soft and well cooked.
- Add the roughly chopped garlic to the pan, and cook gently for a few more minutes.
- Grate the tomato into the pan and stir, cooking until the mixture is thick and jammy. Return the squid and stir around for a minute. Add the saffron and stir.
- Add the rice and stir around for a few minutes to toast it. Add in the pimentón pepper powder.
- Pour the boiling stock over the rice, and allow to boil strongly for around 7-8 minutes. Turn the heat down to a gentle boil for another 7-8 minutes, tasting the broth and adjusting seasoning as needed. Cover and let rest for 5 minutes before serving with chopped parsley and lemon wedges.
- Alioli
- Finely mince the garlic and add it to a bowl with the egg yolk, a squeeze of lemon juice, and a pinch of salt.
- Whisk in the olive oil very slowly at first to allow the mixture to emulsify. Continue adding oil gradually and whisk until the mixture thickens. Season to taste.
