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Spanish Squid and Rice Pan | Arroz con Calamares
(0)
40 min
Under an hour
Knuspr-Küche
Aromatische spanische Reispfanne aus dem One-Pot: Zarte Tintenfischringe und saftige Garnelen auf cremig-würzigem Paella-Reis mit Paprika, geräuchertem Pimentón und frischer Zitrone.
Ingredients
Preparation method
Preparation
Rinse the squid tubes thoroughly under cold water, pat dry, and cut into bite-sized rings. Peel and devein the prawns. Finely dice the onion and garlic cloves. Wash, seed, and finely dice the red bell pepper.
One-pot cooking
Heat 2 tbsp olive oil in a large, shallow pan. Sear the squid rings and prawns over high heat for 2–3 minutes, then remove and set aside.
Add the remaining olive oil to the pan. Sauté the diced onion, garlic, and bell pepper over medium heat for approx. 5 minutes until translucent. Stir in the smoked paprika and diced canned tomatoes and simmer gently for 3 minutes.
Chef's tip
For a traditional 'Socarrat' (crispy rice crust at the bottom of the pan), slightly increase the heat during the last 2 minutes until the rice crackles gently.
Leftovers can be stored airtight in the fridge for up to 2 days and taste wonderfully aromatic when reheated in a pan.
15 min
Under an hour
