This dish is a perfect combination of the flavours of the sea and the freshness of vegetables, ideal for sharing with family and friends. Here is the full recipe.
Ingredients:
- 300 g bomba rice
- 200 g squid, cleaned and cut into rings
- 1 red pepper
- 1 green pepper
- 1 carrot
- 1 onion
- 2 cloves garlic
- 2 ripe tomatoes, grated
- 1 teaspoon sweet paprika
- 1 sachet of saffron or food colouring
- 750 ml fish stock
- 50 ml white wine
- Extra virgin olive oil
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Elaboration:
- Start by heating a little olive oil in a paella pan or large frying pan over medium heat. Add the finely chopped onion and garlic and sauté until golden brown. Then add the red and green peppers, as well as the carrot, all cut into small cubes. Cook for a few minutes until the vegetables are tender.
- Add the squid to the pan and cook for about 5 minutes, until they begin to brown slightly. Pour in the white wine and allow the alcohol to evaporate. Stir in the grated tomato and cook over a medium heat until reduced and thickened.
- Add the rice and stir well so that it soaks up all the flavours. Then add the sweet paprika, saffron or colouring, and mix well.
- Pour in the hot fish stock, season with salt and pepper to taste, and leave the rice to cook over a medium-low heat for about 18-20 minutes, without stirring, until the rice is tender.
- Once the rice is cooked and has absorbed the stock, remove the pan from the heat and leave to stand for a few minutes.
- Garnish with chopped fresh parsley before serving.
- Advice:
- If you want a more intense flavour, you can add a little seafood stock to the fish stock. Also, if you prefer a drier rice, adjust the amount of stock according to your preference. Don't forget to keep a close eye on the heat so that the rice does not burn at the bottom.
Dare to prepare this delicious "Rice with vegetables and squid" and surprise your loved ones with a dish full of flavour and tradition!
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