At home we usually prepare rice on the weekend and save some portions so we don't have to cook on Monday. Last weekend we prepared this rice with squid and cauliflower that, without a doubt, we will repeat. Because the improvised touch of the cauliflower, we could not have liked it more.
That the rice has a good vegetable base It is essential for me. Preparing an onion, pepper and / or leek sauce, this is how I usually start the preparation of rice dishes. This time, in addition, it incorporates cauliflower and it seems to me a fantastic idea once I have tasted the rice for all those who are reluctant to eat this vegetable.
The cauliflower flavor is perceived but in a very mild way, since both the squid and the fish broth add a lot of flavor to the whole. They are the heavyweight of this slightly soupy rice and perfect, in my view, for any Sunday. Do you dare to prepare it?
The recipe for 4
- 3 tablespoons olive oil
- ½ onion white onion, chopped
- ½ red onion, minced
- 1 green Italian bell pepper, chopped
- ½ red bell pepper (roasted), chopped
- ⅓ cauliflower, in small florets
- Sal Island
- Pepper
- 350 g. squid, chopped
- 1 cup of rice
- 2 teaspoons of tomato sauce
- ½ teaspoon sweet paprika
- A pinch of food coloring for paellas
- 3 cups hot fish broth
- We heat the oil in a saucepan and sauté the onion and the peppers for 10 minutes.
- Then add the cauliflower, season and fry for a couple more minutes.
- Now, add the squid and sauté until they change color, about 3 or 4 minutes.
- Then, we incorporate the rice and the fried tomato and cook for a minute without stopping stirring.
- Add the sweet paprika, the food coloring and the boiling fish broth.
- We cook the rice over medium-high heat with the lid on for 6 minutes. Later, we lower the heat and cook another 10 minutes, keeping the boil without a lid.
- After time we put out the fire and we let the rice rest 5 minutes placing a clean cloth on it.
- We serve the rice with squid and freshly made cauliflower.