Squid rice

 Squid rice

Ingredients

2 shallots (red onions)

1 green bell pepper

1 red bell pepper

2 tomatoes

1 clove of garlic

1 tsp. pimentón de la vera (or paprika)

300 g of squid

180 g of round rice (for risotto)

700 ml fish stock

5 tbsp. olive oil

1/2 tsp. yellow food coloring powder (optional)

salt

Preparation

Step 1 - Prepare the sofrito: peel and chop the shallots and garlic. Clean the bell peppers and cut them into squares. Peel the tomato and puree. Set all these ingredients aside.

Step 2 - Clean and cut the squid into small squares. Set them aside.

Step 3 - In a paella pan (or very wide wok-type frying pan), heat the olive oil. Add the chopped onion and garlic. Season with salt. Then, add the peppers over high heat for 8 to 10 minutes, stirring occasionally. Add the paprika and tomato puree and cook until the water evaporates. Then add the squid and cook for a few minutes. Add the rice and mix everything together.

Step 4 - When the rice grains start to become translucent, pour in the broth. Mix well. Add the food coloring and adjust the salt if necessary. Leave on medium heat until the rice is cooked. PS: the cooking time depends on the type of rice used.

Step 5 - When the rice is cooked, turn off the heat and place a clean dish towel (or aluminum foil) on top. Let it rest for 5 minutes.

Step 6 - Squid riceIt's ready!