Arroz Meloso de Chipirones

Serves 2
facebook.com

Directions

  1. 1Cut the squid into pieces.
  2. 2Cut the squid into pieces.
  3. 3Cut the squid into pieces.
  4. 4Place chopped onion and salt in a pot.
  5. 5Place chopped onion and salt in a pot.
  6. 6Place chopped onion and salt in a pot.
  7. 7Sauté until it takes color and begins to caramelize.
  8. 8Sauté until it takes color and begins to caramelize.
  9. 9Sauté until it takes color and begins to caramelize.
  10. 10Incorporate the squid, add salt and pepper and cook for about five minutes.
  11. 11Incorporate the squid, add salt and pepper and cook for about five minutes.
  12. 12Incorporate the squid, add salt and pepper and cook for about five minutes.
  13. 13Add the crushed tomato and sauté.
  14. 14Add the crushed tomato and sauté.
  15. 15Add the crushed tomato and sauté.
  16. 16Incorporate the paprika and mix well.
  17. 17Incorporate the paprika and mix well.
  18. 18Incorporate the paprika and mix well.
  19. 19Moisten with white wine and reduce.
  20. 20Moisten with white wine and reduce.
  21. 21Moisten with white wine and reduce.
  22. 22Cover with water, cover the pot and simmer for about 35 minutes over low heat.
  23. 23Cover with water, cover the pot and simmer for about 35 minutes over low heat.
  24. 24Cover with water, cover the pot and simmer for about 35 minutes over low heat.
  25. 25Once they are tender, add the rice, fish stock and saffron infusion.
  26. 26Once they are tender, add the rice, fish stock and saffron infusion.
  27. 27Once they are tender, add the rice, fish stock and saffron infusion.
  28. 28Simmer over low heat until the rice is done, stirring every so often to release the starch and thicken the broth.
  29. 29Simmer over low heat until the rice is done, stirring every so often to release the starch and thicken the broth.
  30. 30Simmer over low heat until the rice is done, stirring every so often to release the starch and thicken the broth.
  31. 31Finish with chopped parsley.
  32. 32Finish with chopped parsley.
  33. 33Finish with chopped parsley.

Ingredients

  • 200 g arroz bomba
  • 200 g arroz bomba
  • 200 g arroz bomba
  • 800 ml caldo de pescado (fumet) o agua
  • 800 ml caldo de pescado (fumet) o agua
  • 800 ml caldo de pescado (fumet) o agua
  • 550 g chipirones
  • 550 g chipirones
  • 550 g chipirones
  • 1.5 cebolla
  • 1.5 cebolla
  • 1.5 cebolla
  • 3 cucharadas soperas tomate triturado
  • 3 cucharadas soperas tomate triturado
  • 3 cucharadas soperas tomate triturado
  • 1 cdta pimentón dulce
  • 1 cdta pimentón dulce
  • 1 cdta pimentón dulce
  • 1 vaso vino blanco
  • 1 vaso vino blanco
  • 1 vaso vino blanco
  • 0.2 g azafrán
  • 0.2 g azafrán
  • 0.2 g azafrán
  • 25 ml agua caliente
  • 25 ml agua caliente
  • 25 ml agua caliente
  • al gusto sal
  • al gusto sal
  • al gusto sal
  • al gusto pimienta
  • al gusto pimienta
  • al gusto pimienta
  • aceite de oliva virgen extra
  • aceite de oliva virgen extra
  • aceite de oliva virgen extra
  • perejil picado
  • perejil picado
  • perejil picado

Equipment

knifecutting boardpanspatulaspoonpot with lid

Tips

  • Stirring the rice every so often will help the rice release its starch, thickening the broth.