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Recipe of Calped rice with cooked baby squid
Recipe

Calped rice with cooked baby squid

30 mins
40 mins
Half
23
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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 portions
  • 400 grams rice, bomb
  • 500 grams squid, or baby squid
  • 300 grams shrimp, or prawns, peeled
  • 2 green bell peppers
  • 1 red pepper
  • 250 grams tomato, crushed
  • 3 cloves garlic
  • 4 tablespoons olive oil
  • 2.5 liters fish soup
  • to taste 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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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