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Recipe of Calped rice with cooked baby squid

Calped rice with cooked baby squid

30 mins
40 mins
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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.


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


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.


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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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