Medium

Tomato-braised squid with rice

Name: Tomato-braised squid with rice
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 800 g Squid (12 small cleaned squid with fins and tentacles; buy about 1 kg); 200 g Rice (dry); 800 g Canned tomatoes (peeled, with their juice); 300 g Onion; 250 g Green pepper; 3 g Garlic; 100 g Dry sherry; 500 ml Water (for the rice); 40 g Extra virgin olive oil (25 g stew and 15 g rice); 0.2 g Bay leaf; 3 g Sweet paprika; 0.2 g Nutmeg; 3 g Parsley; 2 g Salt (to taste)

Total time105 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Small squid filled with their own tentacles and fins, braised in tomato and served with rice.

30 minprep

75 mincooking

4servings

2.287 kcalwhole recipe

572 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 105 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Home-style

Gluten-free and 7 more Indicative dietary requirements

View full classification 22 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeLactose-freeEgg-freePeanut-freeSoy-freeFish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

Boiling

Appliances

CasseroleKitchen knife

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinSource of omega-3

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Squid 12 small cleaned squid with fins and tentacles; buy about 1 kg 800 g
Rice dry 200 g
Canned tomatoes peeled, with their juice 800 g
Onion 300 g
Green pepper 250 g
Garlic 3 g
Dry sherry 100 g
Water for the rice 500 ml
Extra virgin olive oil 25 g stew and 15 g rice 40 g
Bay leaf 0.2 g
Sweet paprika 3 g
Nutmeg 0.2 g
Parsley 3 g
Salt to taste 2 g

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Let’s get cooking

Method

Check that the squid are free of quills, innards, beaks and eyes. Chop the fins and tentacles, loosely fill the bodies no more than two-thirds full and secure each with a cocktail stick.
Chop the onion and green pepper and soften in a casserole with 25 g oil for 12 minutes. Add the chopped tomatoes with their juice and cook for 15 minutes. Add the bay leaf, paprika and nutmeg; pour in the sherry and boil for 2 minutes.
Add the squid, cover and simmer very gently for 30–40 minutes, turning carefully, until tender. Add a little hot water if the sauce dries out.
Meanwhile, soften the crushed garlic in another saucepan with the other 15 g oil for 30 seconds. Add the rice and 500 ml water, add salt and cook for 18 minutes or the packet time. Rest covered for 5 minutes and remove the garlic.
Remove every cocktail stick and the bay leaf. Serve three squid per person with rice, sauce and chopped parsley.