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Baked squid rice | Daily Dine

Baked squid rice

Make use of squid ink to give a dark and indulgent feel to this baked rice. It’s easily served to share tapas-style, as many great Spanish dishes are

dinnerspanish

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 80 minutes

Servings: 4

Nutritional Information

Calories:514 kcal

Carbohydrate:67 g

Fat:9 g

Dietary Fiber:6 g

Protein:24 g

Saturated Fat:2 g

Sodium:1.9 mg

Sugar:8 g

Ingredients

1 tbsp olive oil

1 onion finely chopped

1 carrot finely chopped

half a small bunch of parsley stalks and leaves separated, both finely chopped

4 garlic cloves crushed or finely grated

300g paella or short-grain rice

600ml fish stock

2 tsp or 2 x 4g sachets squid ink

250ml vermouth blanco or fino sherry

280g jar chargrilled artichokes in oil, drained, a few reserved whole and the rest roughly chopped

400g cleaned squid (ask your fishmonger to do this for you), chopped into rings

lemon wedges to serve

Instructions

Step 1
Heat the oven to 180C/160C fan/gas 4. Heat the oil in an ovenproof frying pan over a low heat and fry the onion, carrot and parsley stalks for 12-15 mins until softened but not golden. Stir in the garlic and cook for 2 mins, then stir in the rice and fry for a few minutes until starting to turn translucent.
Step 2
Combine the stock and squid ink in a jug and set aside. Pour the vermouth or sherry into the rice and cook for a few minutes until reduced a little, then pour in the inky stock, chopped artichokes and squid. Mix well, then put in the oven and cook for 35-40 mins until the rice is tender and the liquid has been absorbed. Scatter over the whole artichokes and parsley leaves. Serve with the lemon wedges for squeezing over.