Best 3 Black Calamari Rice Arroz Con Calamares Recipes

BLACK RICE WITH SQUID

Black Rice with Squid image

Provided by Ferran Adrià

Yield Serves 6

Number Of Ingredients 7

Ingredients

1 lb 5 oz fresh squid, cleaned
8 cups fish stock
1/3 cup olive oil
1/2 cup sofrito
3 cups paella rice
3/4 oz squid ink (optional)
2 tbsp picada

Steps:

If the squid has tentacles, pull them away from the body. Cut the squid into 1-inch strips. Then cut into 1-inch cubes. Pour the fish stock into a saucepan, cover, and bring to a simmer. Put a large pan over high heat and add the oil. Add the squid. Fry for 2 minutes, until golden in places. Add the sofrito and continue to cook over medium heat for 10 minutes. Add a teaspoon of water if the sofrito starts to stick to the bottom of the pan. Add the rice, stirring it into the squid. Fry for 10 minutes, stirring often. Turn the heat to high and add a ladle of stock, stirring continuously. Once the stock has been absorbed, add another ladle and repeat until 5 minutes have passed. Dissolve the squid ink in a little of the remaining stock. Add this to the rice, and then continue adding the rest of the stock. Cook the rice for another 12 minutes, stirring frequently. Add the picada and continue to cook for another 2 minutes, or until the rice has absorbed most of the liquid and is just tender to the bite. Season with salt, then serve.

CALAMARI AND RICE

Calamari and Rice image

Make and share this Calamari and Rice recipe from Food.com.

Provided by dicentra

Categories Squid

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
6 garlic cloves, chopped
6 squid, cleaned and cut into 1/2 inch rings
1/2 cup white wine
1 1/2 cups converted long-grain white rice
3 1/3 cups water
2 1/2 teaspoons canned tomato paste
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the garlic; cook and stir until fragrant, about 1 minute.
Add the squid and continue to cook and stir until toasted.
Pour in the white wine, stirring to release any bits of food from the bottom of the pan. Simmer for about 10 minutes over medium heat to reduce the liquid.
Add the rice, water and tomato paste to the saucepan and bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes, until rice is tender and the water has been absorbed, adding water if needed.
Remove from the heat and season with salt and pepper before serving.

Nutrition Facts : Calories 317.6, Fat 3.9, SaturatedFat 0.6, Sodium 327.1, Carbohydrate 58.5, Fiber 1.2, Sugar 0.8, Protein 5.4

BLACK CALAMARI RICE ( ARROZ CON CALAMARES)

Black Calamari Rice ( Arroz con Calamares) image

In the Latin food section of your supermarket you will see look for canned seafood from Spain, Portugal, and sometimes from Italy. You will want to purchase either one of the following brand names "Iberia", or "Goya", or "Palacio de Oriente", You will be looking for "Calamares en su Tinta", translation: Squid Chunks in their own Ink, a known delicacy. This rice is delicious. and Spanish/Italian in orgin. Enjoy

Provided by Juliann Esquivel @Juliann

Categories Rice Sides

Number Of Ingredients 18

Ingredients

2 can(s) 4 onces each can, squid chunks in their ink. brands goya, or iberia, or palacio de oriente.
1 pound(s) cleaned squid cut in rounds, as if for frying. you can buy frozen squid cut in circles and ready for frying.
1/2 large fresh sweet green pepper, diced small
1 medium sweet vidalia onion or sweet onion diced small
3 clove(s) fresh garlic smashed or put through a garlic press
1/4 cup(s) good white dry table rwine (not a sweet wine)
1/2 small can of tomato sauce such as hunts or delmonte
1/2 teaspoon(s) dried oregano
1/4 teaspoon(s) ground cumin powder
2 small sprigs parsley diced small
1 small packet goya sazon with culantro & achiote
1/2 teaspoon(s) garlic powder ( not garlic salt)
2 1/2 cup(s) long grain white raw rice rinsed twice in cool water
1 teaspoon(s) all natural asian fish sauce
1/4 cup(s) olive oil
3 cup(s) water or fish broth if available
1/4 teaspoon(s) fresh ground black pepper
1 or 2 teaspoon(s) salt or to suit your taste

Steps:

Heat olive oil in heavy pot add and saute garlic, onions, green peppers, parsley, until onions and pepper are limp. Next add white wine, and stir for one minute then add tomato sauce, and two cans of squid complete with ink sauce in the cans. Stir again gently.
Next add all the dry seasonings oregano, cumin, packet of Sazon seasoning, garlic powder, and black pepper, Reduce flame and let simmer 2 minutes. while sauce is simmering rinse your rice in cool water twice draining all the water when done.
Now add Asian fish sauce, to the sauce and put in the rinsed squid rings in the sauce cover sauce and cook for 2 minutes only. (Time 2 minutes only) Any longer and your squid will be tough.
After two minutes add the rinsed raw rice, and 3 cups water or fish broth. Stir well add a teaspoon of salt or taste if salt is enough. Cover & lower flame to simmer and cook for 35/45 minutes. After done uncover fluff rice and serve with fried fish or just a nice salad. This dish is delicious some people might be put off because of the squid ink but it truly is a delicacy. Pass the chilled wine Enjoy.. Buen Provecho
Note: When my husband catches fresh fish I take the fish bones after he has filleted the fish. Head and skelton rinse good and put into a pot with a bouqet of garni, spice in a piece of cheese cloth tied together and dropped in the pot for added flavor. Also add a carrot an onion and 5/6 cloves garlic smashed, sprigs of parley, a cup of white wine and simmer for at leat three hours. I then let cool and strain. I discard the fish bodies and bones. I freeze in pint containers and use when I am making Paella, or Mariners Soups or Seafood rice dishes like this dish. Also great for French Bouliabase. But thats another recipe. Enjoy..