Arroz con calamares y alcachofas | Spanish rice with squid and artichokes
(0)
45 min
Under an hour
Sezamo
Orez tradițional spaniol la tigaie cu inele fragede de calamar, inimi de anghinare rumenite și șofran aromat. Un preparat savuros și reconfortant, inspirat din bucătăria mediteraneană a regiunii Valencia.
Ingredients
Preparation method
Preparing the ingredients
Wash and clean the squid, then cut it into rings about 1.5 cm thick (leave the tentacles whole or cut into bite-sized pieces). Drain the artichoke hearts well and cut them into halves or quarters. Finely chop the yellow onion and red bell pepper, and crush the garlic cloves.
In a small saucepan, heat the vegetable stock together with the saffron threads over low heat, allowing the saffron to infuse and release an intense golden-yellow color.
Pan cooking (paella pan)
Heat 2 tablespoons of extra virgin olive oil in a wide, deep pan (ideally a paella pan or a cast iron skillet). Add the squid rings and sauté over high heat for 2-3 minutes until lightly browned. Remove the squid onto a plate to keep it tender.
Chef's tip
To achieve the famous socarrat (the crispy, browned crust of rice at the bottom of the pan typical of Spanish paella), do not stir the rice at all after adding the hot stock. During the last 2 minutes of cooking, slightly increase the heat until you hear a gentle crackle and smell a subtle toasted rice aroma.
If using canned or jarred artichoke hearts, pat them dry thoroughly with paper towels before searing to ensure even browning and prevent the oil from splattering.
15 min
Under an hour
