Dry Squid and Artichoke Rice
Bomba rice cooked in a paella pan with squid, artichokes, tomato, paprika, and fish stock.
A dry seafood rice with artichokes, made with bomba rice and hot fish stock. Spread the rice evenly in the pan and let it cook without stirring so it absorbs the stock.
Method
- 01
Prepare the ingredients
Clean the artichokes, remove the tough outer leaves, and cut them into quarters. Clean and cut the squid into pieces. Have the stock hot before beginning to cook.
- 02
Sauté the artichokes and squid
Heat the olive oil in a paella pan and sauté the artichokes until they begin to brown. Remove them. In the same pan, sauté the squid until it takes on some color, then return the artichokes to the pan.
- 03
Add the tomato and paprika
Add the grated tomato and cook, stirring, until it darkens and reduces. Add the paprika and briefly mix it through.
- 04
Add the rice
Add the bomba rice and stir to coat the grains in the sofrito. Add the salt and saffron threads.
- 05
Cook the rice
Pour in the hot stock and spread the rice across the paella pan. Cook without stirring for 18 minutes, checking for doneness and taking the rice package directions into account.
18 min - 06
Rest and serve
Remove the paella pan from the heat and leave the rice covered to rest for 5 minutes before serving.
5 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.