The Spanish creamy seafood rice that never fails

For this rice I have chosen a very common combination of squid and shrimp, although it is possible to prepare it with almost any seafood. The particularity of this seafood rice is its pleasant creaminess, which makes it the Spanish brother of the Italian risotto.

About the ingredients for this creamy seafood rice:

1. It’s very usual to use Spanish “chipirones” in this recipe, which are simply small squids. This word is of Basque origin and has been adopted throughout Spain. They can be replaced with small cuttlefish, which have a similar nutritional value and are prepared in the same way.
2. Round grain rice is ideal for these rice dishes, thanks to its high starch content that will allow us to achieve the final creaminess. Furthermore, this type of rice conveniently absorbs the flavors of the broth, its grains remain whole and it resists cooking more, so it is not overcooked.
3. The broth is another essential component to achieve a seafood rice with a lot of flavor. To do this, simply boil pieces of fish and/or seafood (heads, bones, shells, tails, etc.) for 20 minutes. We can add some vegetables such as onion, leek, etc. to flavor the broth. Then just strain and the broth will be ready to be used.
4. In the Spanish Levante region it is common to prepare a “salmorreta” in advance, that is, a preparation based on ñora, tomato, garlic, a pinch of salt, and sometimes parsley, all sautéed over low heat in extra virgin olive oil. The salmorreta can be frozen to be used in successive rice dishes.
5. The ñora is not mandatory but very frequently used. This is a type of small non-spicy pepper. It’s normally dried, and after re-hydrating it, we have to scrap the flesh with a knife and discard the skin. That’s why many recipes call for “ñora flesh”.
6. Paellas usually don’t have onion, but in this case it is an ingredient that contributes to the final texture of the creamy rice.

Paella, creamy rice and rice in broth

The range of Spanish rice dishes is summarized in this “triumvirate”:

Paella is cooked with less broth and requires some experience in handling the fire, to achieve a dry rice and even with a certain final toasting at the bottom of the paella pan, called “socarrat“.

Rice in broth, as its name indicates, should be enjoyed in a good quality broth, although it is not exactly a soup.

And finally, creamy rice has an intermediate point: thanks to the starch and the proportions of broth, its final texture is creamy and mellifluous.

Creamy seafood rice: some preliminary precautions

Before starting to prepare the rice we must have the broth prepared beforehand, which must also be hot. This way, you won’t stop the cooking of the rice when you add it.

If we have not prepared a salmorreta, chop the vegetables and grate the tomato. We will have to fry everything until the moisture from the vegetables has evaporated.

Cut the squid or cuttlefish into small bites. If we have whole shrimps or prawns, then we must peel them but without discarding the heads and shells. Either we will have previously used them in the broth, or we will fry them in the paella for a few minutes, pressing so that they release all their juice, which will provide a lot of flavor. Discard them afterwards.

Creamy seafood rice: the recipe step by step

Heat the extra virgin olive oil in a paella pan or frying pan. Start by frying the squid (cut into pieces and lightly salted) for about 3 minutes. Remove them and reserve along with the juices they have released. Then salt the prawns and fry them on each side for a few minutes. Remove and reserve.

Add more oil if necessary and sauté the chopped onion. Then add the garlic, tomato and flesh of a ñora. Continue cooking over moderate heat until the water from the tomato has completely evaporated.

Then add the rice along with the paprika and stir so that they are sautéed without burning. After about 2 or 3 minutes add the squid and part of the broth with the saffron until all the ingredients are covered. As with risottos, we should stir occasionally and gradually add more broth when the preparation looks a little dry.

Cooking should last for the time indicated on the rice package, usually around 16 to 18 minutes. We must bring the broth to a boil when adding it, and then reduce the heat so that a minimal but constant boil continues, always without bubbling.

Add the shrimp in the last 2 minutes of cooking. When the rice is ready, let it rest for a few minutes before serving and decorate as desired, for example with a little parsley.

Tips and tricks:

1. Check out the recipes for black rice or rice with octopus, where many interesting concepts about the preparation of rice are also indicated.
2. Remember that an excellent result comes from a good broth that provides flavor, the right type rice, which should be of good quality, a stir-fry prepared with patience, and not overcooking the seafood.
3. Adjust the level of salt when adding the broth, since the rice will absorb it and take in all its flavor. The result is less effective if we wait to salt it at the end of cooking.