Ingredients
- For the saffron dressing:
- Juice of 1 lemon and one mandarin
- Half-tsp saffron strands or powder
- 150mls cream
- For the arroz caldoso:
- 100mls olive oil
- 3 cloves of garlic, peeled and chopped
- 1 large onion, peeled and finely diced
- 2 sticks celery, finely diced
- 1 red chilli, deseeded and finely diced
- 1tsp smoked paprika
- 3 bay leaves
- 500g squid rings, chopped into small pieces
- 1tbs tomato purée
- 300g bomba or risotto rice
- 150mls red wine (white if you’re not using squid ink)
- 1 litre of chicken stock
- 2 sachets of squid ink
- Salt and pepper
- Packet of prawn crackers
1 For the saffron dressing, mix the ingredients together and chill the dressing for an hour or so.
2 Put the olive oil, garlic, onion, celery, chilli, smoked paprika, bay leaves and squid into a pot. Cover and cook gently for 20 minutes, stirring once or twice. All the vegetables should be soft and tender. Add the tomato purée.
3 Rinse the rice under cold water, add to the pot and stir everything together.
4 Pour in the red wine, then after a minute or two, add all the stock.
5 Bring to a simmer then cook for 20 minutes until the rice is tender, then add the squid ink.
6 Add some lemon if you think it needs it but the sauce contains quite a lot.
7 Season and serve with the saffron dressing and prawn crackers.
