Serves 2
Directions
- 1Cut the squid into pieces.
- 2Place chopped onion and salt in a pot.
- 3Sauté until it takes color and begins to caramelize.
- 4Incorporate the squid, add salt and pepper and cook for about five minutes.
- 5Add the crushed tomato and sauté.
- 6Incorporate the paprika and mix well.
- 7Moisten with white wine and reduce.
- 8Cover with water, cover the pot and simmer for about 35 minutes over low heat.
- 9Once they are tender, add the rice, fish stock and saffron infusion.
- 10Simmer over low heat until the rice is done, stirring every so often to release the starch and thicken the broth.
- 11Finish with chopped parsley.
Ingredients
- 200 g arroz bomba
- 800 ml caldo de pescado (fumet) o agua
- 550 g chipirones
- 1.5 cebolla
- 3 cucharadas soperas tomate triturado
- 1 cdta pimentón dulce
- 1 vaso vino blanco
- 0.2 g azafrán
- 25 ml agua caliente
- al gusto sal
- al gusto pimienta
- aceite de oliva virgen extra
- perejil picado
Equipment
knifecutting boardpanspatulaspoonpot with lid
Tips
- Stirring the rice every so often will help the rice release its starch, thickening the broth.
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