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All Recipes, Main Dishes / March 30, 2019

Stuffed Spanish Squid with Rice and Tomato Sauce

   – Stuffed Spanish Squid with Rice and Tomato Sauce –

There are certain dishes that really speak a countries cuisine. This Stuffed Spanish Squid with Rice and Tomato Sauce is just that. Loaded with Spanish flavors, super easy to make and done in 30 minutes. This is the kind of dish that you will find at almost every seaside restaurant in the Spanish Mediterranean coast. For this recipe I used cleaned tubes of squid, which are easily found here in Spain. If you can´t find them that easily in your area, check with your local Asian supermarket, they almost always have them in the freezer department. Also, be sure to use some high-quality saffron to make the rice, don´t use imitation saffron. It makes all the difference.

Stuffed Spanish Squid with Rice and Tomato Sauce

– The Secret to not Over-Cooking Squid –

There is nothing worst than over-cooked squid, it has a horrible rubbery texture and the flavor is not the same. The tubes of squid I used in this recipe where 1/2 inch thick. The secret is to cook them in a nonstick fry pan at a medium heat. 2 minutes per side will cook the tubes of squid through and give them that beautiful texture and flavor. Watch the video below on How to Make this Stuffed Spanish Squid with Rice and Tomato Sauce or check out the recipe card below which you can print. Salud!

Cookware that I use:
Swiss Diamond Chef´s Knife
Swiss Diamond Pans
Wood Cutting Board

Watch the Video Below on How to Make this Stuffed Spanish Squid with Rice and Tomato Sauce

Stuffed Spanish Squid with Rice and Tomato Sauce

Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE RICE:

  • 2 1/4 cups fish broth
  • 1/2 tsp saffron threads
  • 1 cup round rice
  • pinch sea salt

FOR THE SQUID:

  • 2 tubes of squid
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • pinch sea salt
  • pinch black pepper

FOR THE TOMATO SAUCE:

  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic
  • 1/2 onion
  • 1/2 tsp smoked paprika
  • 1 cup tomato sauce
  • pinch sea salt
  • pinch black pepper

EXTRAS:

  • handful fresh parsley
  • handful lemon slices

Instructions

  1. To make the rice heat a sauce pan with a medium-high heat and add 2 1/4 cups of fish broth, pinch in 1/2 teaspoon of saffron threads and season with sea salt, once it comes to a boil let it boil for an extra minute to let the saffron really infuse, then add 1 cup of round rice, mix occasionally, after 10 to 11 minutes and there is very little broth left, place a lid on the pan and turn off the heat

  2. Meanwhile heat a fry pan with a medium heat, while the pan is heating drizzle some extra virgin olive oil and some lemon juice on 2 cleaned tubes of squid, rub the oil and lemon juice all over the squid, then season with sea salt and freshly cracked black pepper on both sides, once the pan get´s hot add the tubes of squid and cook for 2 minutes per side, after a total cooking time of 4 minutes remove the squid from the pan, transfer to a dish and cover with foil paper to keep them warm

  3. Using the same pan with the same heat add 1 tbsp of extra virgin olive oil, 2 cloves of garlic that have been minced and 1/2 onion that has been diced, mix with the oil and make sure to scrape up anything that was left over from the squid, after 2 minutes and the onions are translucent add 1 cup of tomato puree, 1/2 tsp smoked paprika, season with sea salt and freshly cracked black pepper, mix it all together and then lower the heat to a low

  4. While the tomato sauce is simmering start stuffing the tubes of squid with the saffron rice, make sure to stuff the tubes of squid with as much rice as possible, then cut each stuffed tube of squid into 3 evenly sized pieces

  5. After simmering the tomato sauce for 3-4 minutes, remove the pan from the heat, add the pieces of stuffed squid on top of the tomato sauce, garnish with a couple slices of lemon and some freshly chopped parsley, enjoy!

Recipe Notes

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