Hello! Today’s recipe is quite simple and full of flavor. It is inspired on Panamanian cuisine, but also Spanish. We just got back a few weeks ago from our anual trip to Cadiz and for 15 days our diet is almost entirely fish and seafood based…
Although here in Spain a rice with squid is normally a black rice (I think Mad Dog has a delicious recipe for it), I like the idea of a more light but equally delicious version. Hope you like it too!
- 2 cups of rice
- 1 kg of squid
- 1 green pepper diced
- 1 red pepper diced
- 1 onion diced
- 2 ripe tomatoes chopped
- 1 garlic clove, minced
- 4 Tbsp olive oil
- 3 1/2 cups boiling water
- Saffron, paprika, salt and pepper to taste
This recipe could be made with regular squids or with Humboldt squid, is less pricey and delicious too. It has to be clean and either cut in dices or rings.
Heat two tablespoons of olive oil in a frying pan and sauté the squid for about 5 minutes. Remove from the pan and using the remaining oil and juices, sauté the onion until golden. Add peppers, tomato, salt and pepper and cook over low heat until everything is soft and you have a sauce. At that point add the squid back into the pan and stir for a few minutes.
In a large heavy bottomed pot, add two tablespoons of olive oil and lightly fry in it the rice with the garlic clove. Then add the squid mixture to the rice, stir and cook for a couple of minutes. Add boiling water, paprika and saffron, and check and correct seasoning if necessary.
Bring to a boil, cover, lower the heat and cook for about 10 minutes, until rice is cooked ant the water absorbed. Turn of the heat and let the rice rest for a few minutes before serving.