• 2 squids
  • 3 cups of rice
  • 7 cups of fish broth
  • 1 tomato
  • 2 cloves of garlic
  • 1 green pepper
  • Extra virgin olive oil
  • Saffron

Today I prepared a simple paella rice and squids, but is so rich that I wished I tell thee, because it has a lot of flavor. I called rice and squid recipe because hardly wears nothing but those two ingredients, plus the broth and stir-fry.

With a good fish stock, of which always keep in the freezer for these occasions, we have all the ingredients to delight our family with good rice for this weekend.

See how to make rice and squids:

1. Cut the squid into strips, after cleaning good inside and out and remove the pen and ink. The tentacles are also cut into pieces. Directly on the paella put 5 tsp of oil and 2 cloves of garlic filleted and when they start dancing remove them.

2. Add the pieces of squid and fry letting loose its water (remove and reserve) and let it cook, stirring for about 6 minutes. At that time chop the vegetables into small pieces.

3. Add the vegetables to the pan and fry the squid, leaving the tomatoes and peppers cooking for another 6-7 minutes. We add the rice and stir, then incorporate the saffron diluted in the fish broth and water released squid.

4. Calculate a ratio of 2 ½ to 3 times the volume of rice, which will have to add between fish stock and water squid. Cook for 7 minutes over high heat and 8 over low heat so that the rice is cooked.

Tasting rice and squids

This recipe for rice and squids is basically a simple rice recipe that you can enjoy without complicate much, taking advantage of the quality of the ingredients that we use. So you have to make it with whole squid and not frozen rings. Prepare a well and enjoying cold white wine.

If you like another rice and squids options here you have a video from
Titlis Busy Kitchen
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