Arroz Con Calamares

Ingredients

Olive oil

3 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Tomatoes

2 medium, diced

Squid

1 lb, cleaned and sliced into rings

Rice

1 cup, preferably short-grain

Chicken broth

3 cups

Saffron threads

1/4 teaspoon

Paprika

1 teaspoon, smoked for extra flavor

Salt

to taste

Pepper

to taste

Fresh parsley

1/4 cup, chopped

Lemon wedges

for serving

Instructions

1. In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
2. Stir in the diced tomatoes and cook for an additional 3-5 minutes, allowing them to soften and release their juices.
3. Add the sliced squid to the pan, cooking for about 5 minutes until the squid turns opaque, stirring occasionally to ensure even cooking.
4. Mix in the rice, stirring well to coat it with the tomato mixture.
5. Pour in the chicken broth, then add the saffron threads, smoked paprika, salt, and pepper. Stir to combine all the ingredients.
6. Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for approximately 20 minutes, or until the rice is cooked and the liquid is absorbed.
7. Once cooked, remove the pan from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
8. Fluff the rice gently with a fork and sprinkle with chopped parsley.
9. Serve the Arroz con Calamares hot, accompanied by lemon wedges to squeeze over the dish for an added burst of freshness.