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Recipe of Calped rice with cooked baby squid
Recipe

Calped rice with cooked baby squid

30 min
40 min
Not so easy
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Calped rice is another wonderful way for Spaniards to consume rice in our diet. The origins of this dish point to the vicinity of the Albufera in Valencia, but they are not sure of its original origin. One of the most famous is arroz caldoso with lobster, but we propose a cheaper option for your pocket.

Ingredients

6 servings
  • 400 grams of rice bomb
  • 500 grams of squid or baby squid
  • 300 grams of shrimp or prawns, peeled
  • 2 pieces of green bell pepper
  • 1 piece of Red bell pepper
  • 250 grams of tomato crushed
  • 3 cloves of garlic
  • 4 spoonfuls of olive oil
  • 2.5 liters of fish soup
  • to taste of Salt

    Preparation

    Cut the peppers into small squares, clean the squid and prawns.
    Sauté garlic with oil until golden brown and remove.
    Dora the squid and remove them for later use.
    Pocha the pepper in the pot, when this poached add the tomato to sauté about 10 minutes.
    Add the rice, squid, prawns and wick everything. A short time later, add the fish broth. Let cook for 15 minutes and stand for 5 minutes. Take care not to stick to the bottom of the pot.

    TIPS

    For each cup of rice, use 3 cups of broth.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    288
    kcal
    14%
    Carbohydrates
    25.3
    g
    8.4%
    Proteins
    33.5
    g
    67%
    Lipids
    4.6
    g
    7.1%
    Fiber
    0.7
    g
    1.4%
    Sugar
    1.5
    g
    1.7%
    Cholesterol
    302
    mg
    101%
    Esha
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