Arroz Con Calamares

Ingredients

• Lemon wedges (for serving)
• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Saffron threads (1/4 teaspoon)
• Paprika (1 teaspoon)
• Chicken broth (4 cups)
• Rice (2 cups)
• Squid (500 grams, cleaned and sliced into rings)
• Tomato (2 medium, diced)
• Garlic (3 cloves, minced)
• Onion (1 medium, finely chopped)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pan over medium heat.
2. Add the chopped onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant.
3. Add the diced tomatoes and cook for a few minutes until they start to soften.
4. Add the sliced squid to the pan and cook for about 5 minutes, until it turns opaque.
5. Add the rice to the pan and stir well to coat it with the tomato mixture.
6. Pour in the chicken broth and add the paprika, saffron threads, salt, and pepper. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
8. Remove the pan from heat and let it sit, covered, for 5 minutes.
9. Fluff the rice with a fork and sprinkle with chopped parsley.
10. Serve the Arroz con Calamares hot, with lemon wedges on the side for squeezing over the dish.