Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 5-6 small squid, cleaned
- 1 yellow or white onion
- 1-2 cloves garlic
- 1/2 red pepper
- 2 cups of pearl rice
- 32 oz of fish stock
- A few threads of saffron
- Spanish virgin olive oil
- salt and pepper to taste
- 1/2 of a 15 oz. can of peas (optional)
Clean the squid thoroughly and cut into rings. Use the tentacles, but be sure to remove the eye. Peel and finely chop the onion and garlic. Cut the pepper into small pieces.
Heat a few tablespoons of olive oil in a heavy-bottomed large frying pan. Sauté the onion and garlic on medium heat. When the onion is golden, add the red pepper and continue to sauté, stirring often – about 5 minutes.
While the onion mixture is sautéing, heat the fish stock in a sauce pan, but do not boil.
Add the squid pieces to the onion mixture and sauté for 3-4 minutes. Add the rice to the frying pan and stir to coat rice with oil. Add more oil if needed and “toast” rice for about 2 minutes on medium heat, careful not to burn it.
Pour in fish stock, saffron and stir. Add salt and pepper to taste. Simmer until rice is cooked. Add peas after rice is cooked, if desired.
Some Spanish families prefer "soupy" rice and will serve this sort of dish with broth or "caldo" remaining in the pan. If you'd like this to be more of a soup than a drier rice dish, add a bit more fish stock to the pan just before the rice is finish cooking.