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Baked squid rice

Baked squid rice in a casserole dish

Baked squid rice

Name: Baked squid rice
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Spanish
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

Samuel Goldsmith

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 5 out of 5.2 ratingsRate

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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

Low fat

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal514
fat9g
saturates2g
carbs67g
sugars8g
fibre6g

high
protein24g
salt1.9g

Method

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.

Recipe from Good Food magazine, September 2023

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A star rating of 5 out of 5.2 ratings

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