# Arroz Meloso de Chipirones

A rice dish cooked until broth-like and thickened with squid.

- Servings: 2 servings
- Cuisine: Spanish
- Category: Soup
- Language: en

## 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

## Instructions

1. Cut the squid into pieces.
2. Place chopped onion and salt in a pot.
3. Sauté until it takes color and begins to caramelize.
4. Incorporate the squid, add salt and pepper and cook for about five minutes.
5. Add the crushed tomato and sauté.
6. Incorporate the paprika and mix well.
7. Moisten with white wine and reduce.
8. Cover with water, cover the pot and simmer for about 35 minutes over low heat.
9. Once they are tender, add the rice, fish stock and saffron infusion.
10. Simmer over low heat until the rice is done, stirring every so often to release the starch and thicken the broth.
11. Finish with chopped parsley.

## Equipment

- knife
- cutting board
- pan
- spatula
- spoon
- pot with lid

## Tips

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

## Source

- Original video: https://www.facebook.com/share/r/15yAYgpHyP/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/64e1d734-1133-4785-ab33-1570b17cda2f
- Extracted: 2025-06-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt