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Spanish Brothy Rice with Squid (Arroz Caldoso con Calamares)

Name: Spanish Brothy Rice with Squid (Arroz Caldoso con Calamares)
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 pounds (1 kg) cleaned squid, bodies and tentacles; 3 tablespoons extra-virgin olive oil; 2 garlic cloves, finely minced; 1/2 cup plus 1 tablespoon (100 ml) dry white wine; 2/3 cup (150 g) Spanish-style fried tomato sauce; 1 small pinch cayenne pepper, or to taste; 1/4 teaspoon freshly ground black pepper; 1 bay leaf; 1 teaspoon fine salt, plus more to taste; 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving; 1 3/4 cups (350 g) Spanish round-grain rice, such as bomba or Calasparra; 3 1/3 cups (800 ml) hot fish stock, plus more if needed; 1 generous pinch saffron threads, lightly toasted and crushed

A comforting Spanish rice dish with tender squid, saffron, tomato, white wine, and a deeply flavored seafood broth.

Prep20 min

Cook40 min

Total1 hr

Serves4 servings

Jump to Recipe

Arroz caldoso con calamares is a Spanish seafood rice with a loose, spoonable consistency. Squid is slowly cooked with garlic, white wine, tomato, cayenne, parsley, and saffron before the rice absorbs the flavorful seafood broth.

The dish is richer and more comforting than a dry paella but lighter than a creamy risotto. Serving it immediately after its brief resting time preserves the tender rice and generous amount of broth.

Why You’ll Love This Recipe

Tender squid gives the rice a deep, naturally savory seafood flavor.
Saffron, tomato, garlic, and white wine create an aromatic Spanish-style broth.
The entire main course comes together in one wide pan.
The cayenne adds gentle warmth without overpowering the seafood.
Its brothy texture makes the dish especially comforting while still feeling suitable for a special meal.

Ingredient Notes

Squid

Both the bodies and tentacles can be used. Fresh squid offers excellent flavor, but properly thawed frozen squid is a convenient and widely available alternative.

Spanish round-grain rice

Bomba and Calasparra rice absorb seafood broth while maintaining their structure. Avoid long-grain rice, which does not create the same cohesive texture.

Tomate frito

Spanish tomate frito is smoother and more concentrated than raw crushed tomatoes. Plain canned tomato sauce can substitute when cooked briefly with olive oil.

Fish stock

A flavorful homemade fumet gives the best result. When using packaged stock, choose a mild, low-sodium variety so it does not overwhelm the squid.

Saffron

Lightly warming and crushing the threads helps release their aroma and color. Use genuine saffron rather than artificial yellow coloring for the fullest flavor.

White wine

Choose a dry white wine without noticeable sweetness. Simmering it uncovered reduces the alcohol and concentrates its acidity.

Expert Tips

Pat the squid dry before cooking so it sautés and concentrates rather than immediately steaming in excess water.
Cook the garlic only until fragrant because browned garlic can make the broth bitter.
Allow the squid to release and reduce its liquid before adding the wine and tomato sauce.
Keep the fish stock hot so adding it does not interrupt the cooking of the rice.
Stir the rice minimally after adding the stock to prevent the broth from becoming excessively starchy.
Maintain extra hot stock nearby and adjust the consistency shortly before the rice finishes cooking.
Serve the rice promptly because the grains will continue absorbing broth as the dish stands.

Serving Suggestions

Serve the rice in wide, warmed bowls with enough broth to enjoy it with a spoon.

Offer lemon wedges at the table for diners who enjoy a brighter seafood flavor.

Pair the rice with a simple tomato salad, marinated olives, or roasted vegetables.

Serve a small bowl of aioli on the side, allowing each person to add a modest amount if desired.

Storage and Reheating

This brothy rice is best eaten immediately because the grains continue absorbing liquid. Refrigerate leftovers in a shallow airtight container within 2 hours and use them within 2 days. Reheat gently in a saucepan with additional fish stock or water until the rice reaches 165°F (74°C). Freezing is not recommended because both the rice and squid can lose their texture.

Frequently Asked Questions

Can I make Spanish brothy rice with frozen squid?

Yes. Thaw the squid completely in the refrigerator, drain it well, and pat it thoroughly dry before cutting and cooking.

Which rice is best for arroz caldoso con calamares?

Spanish bomba or Calasparra rice is ideal because it absorbs flavorful stock while holding its shape. Arborio is the most practical widely available substitute.

How do I keep the rice brothy?

Keep extra hot stock ready and add it gradually if the rice absorbs the original amount too quickly. Serve the dish immediately after its short resting time.

Can I prepare this squid rice ahead of time?

The squid and tomato base can be prepared several hours ahead and refrigerated, but the rice should be added and cooked shortly before serving.

CuisineSpanish CourseMain Course, Rice Dish Yield4 servings NutritionApprox. 685 calories per serving

Ingredients

2 pounds (1 kg) cleaned squid, bodies and tentacles
3 tablespoons extra-virgin olive oil
2 garlic cloves, finely minced
1/2 cup plus 1 tablespoon (100 ml) dry white wine
2/3 cup (150 g) Spanish-style fried tomato sauce
1 small pinch cayenne pepper, or to taste
1/4 teaspoon freshly ground black pepper
1 bay leaf
1 teaspoon fine salt, plus more to taste
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
1 3/4 cups (350 g) Spanish round-grain rice, such as bomba or Calasparra
3 1/3 cups (800 ml) hot fish stock, plus more if needed
1 generous pinch saffron threads, lightly toasted and crushed

Instructions

Pat the cleaned squid dry with paper towels. Cut the bodies into small squares or rings and cut the tentacles into bite-size pieces.
Heat the olive oil in a wide, deep skillet or shallow Dutch oven over medium heat.
Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant but not browned.
Add the squid and cook over medium heat until it releases most of its liquid, about 8 to 10 minutes.
Pour in the white wine and simmer uncovered for about 5 minutes so the alcohol evaporates and the liquid reduces slightly.
Stir in the fried tomato sauce, cayenne, black pepper, bay leaf, salt, and chopped parsley.
Reduce the heat to medium-low and cook the squid mixture for 10 minutes, stirring occasionally.
Meanwhile, heat the fish stock in a separate saucepan and keep it at a gentle simmer.
Add the rice and crushed saffron to the squid mixture. Stir for 1 to 2 minutes so the grains are thoroughly coated in the tomato and cooking juices.
Pour in the hot fish stock, stir once, and bring the mixture to a steady simmer.
Cook uncovered over medium heat for about 15 minutes, gently shaking the pan occasionally so the rice cooks evenly without releasing excessive starch.
Add a little more hot fish stock if the rice absorbs the liquid before becoming tender. The finished dish should remain loose and brothy.
Remove the pan from the heat, discard the bay leaf, and let the rice rest for 5 minutes.
Taste and adjust the salt and pepper, sprinkle with additional parsley, and serve immediately in warm bowls.

Notes

Spanish-style tomate frito is a smooth tomato sauce cooked with olive oil. When it is unavailable, use plain canned tomato sauce and sauté it with an additional teaspoon of olive oil for several minutes before adding it to the recipe.

Bomba or Calasparra rice absorbs broth while remaining firm. Arborio rice is a practical US supermarket alternative, although it may produce a slightly creamier result.

Use cleaned fresh or fully thawed frozen squid. Pat frozen squid thoroughly dry so excess moisture does not dilute the sauce.

The exact amount of stock required depends on the rice variety, pan width, and cooking temperature. Keep additional hot stock ready in case the rice becomes too thick.

The calorie estimate includes 1 kg of squid, 350 g of dry rice, 3 tablespoons of olive oil, the tomato sauce, white wine, and the remaining ingredients divided among four servings.

Use certified gluten-free fish stock and tomato sauce when preparing the recipe for someone avoiding gluten or wheat. Check packaged stock, tomato sauce, spices, and wine for other restricted ingredients.

Cook the squid until opaque and tender. Refrigerate leftovers within 2 hours of cooking.