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Ingredientes
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2
tazas de arroz grano largo
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1
libra de calamares en rodajas, preferiblemente frescos con su tinta
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2
latas (4.4 oz) de calamar en su tinta
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2
tazas de caldo de pescado o agua
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1
cebolla roja picadita
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3
dientes de ajos machacados
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2
cucharadas de aceite de oliva
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1/4
de taza de perejil fresco picadito
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Sal al gusto
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-
En un caldero echa el aceite de oliva, calienta, sofríe la cebolla el ajo y perejil por 2 o 3 minutos.
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Añade los calamares frescos y enlatados con su tinta. Deja cocinar por unos minutos más y agrega el caldo de pescado.
-
Cuando comience a hervir añade el arroz y cocina a fuego medio entre 25 a 30 minutos, o hasta que el arroz este tierno. Sirve con tostones o si prefieres con habichuelas (frijoles) guisadas.
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Consejos de expertos
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consejo 1
Puedes omitir los calamares enlatados si el fresco trae la tinta o si prefieres que el arroz tenga un color claro.
-
consejo 2
No agregues mucho caldo o agua ya que los calamares tienden a soltar mucha agua.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
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El arroz con calamares es un plato muy sencillo que no necesita mucha presentación, pues los mismos ingredientes hacen que luzca elegante y vistoso.
En mi niñez fue una mis comidas favoritas, y siempre le pedía a mi madre que lo hiciera varias veces al mes. Recuerdo que ella lo preparaba y lo acompañaba de unas sabrosas habichuelas (frijoles) guisadas pero yo siempre he preferido comerlo solo o quizás con unos tostones.
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© 2024 ®/TM General Mills Reservados todos los derechos
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