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Spanish Calamari Rice Pot | Arroz con Calamares
(0)
40 min
Under an hour
Knuspr-Küche
Spanischer Arroz con Calamares: Ein aromatischer One-Pot-Reistopf mit zarten Calamari, sonnengereiften Tomaten, edlem Safran und feiner Paprika. Mediterraner Hochgenuss in 40 Minuten!
Ingredients
Preparation method
Preparation
Thoroughly rinse the squid tubes under cold water, pat dry, and cut into rings approx. 1 cm wide. Finely dice the yellow onion and garlic cloves. Deseed the red bell pepper and cut into bite-sized pieces.
Steep the saffron threads in 2 tbsp of hot vegetable broth for approx. 5 minutes so they fully unfold their intense aroma and golden-yellow color.
Cooking in the Dutch oven
Heat 2 tbsp of olive oil in a large, wide Dutch oven or a deep skillet. Sear the squid rings over high heat for about 1 to a maximum of 2 minutes until they take on a light color. Remove immediately and set aside on a plate (this keeps them wonderfully tender).
Chef's tip
Calamari become tough if fried over high heat for too long. Therefore, sear the rings only very briefly and add them back to the rice just before the end of the cooking time.
For an authentic Spanish flavor experience, you can let the rice pot sizzle over slightly higher heat without stirring during the last 2 minutes so a fine, crispy rice crust (socarrat) forms at the bottom of the pot.
15 min
Under an hour
