Serves 4
Main Course

Ingredients

Arroz con Calamares (Puerto Rican Calamari Rice)
  • Short Grain Rice, 2, cups,,calaspara-rice,
  • Calamari in its Iink, 2, tins,,la-brujala-squid-ink,
  • Garlic, 5, cloves,,,
  • Ají Dulce (small sweet peppers), 4,,,
  • Cubanelle Pepper, 1 ,,,
  • Culantro, 5, Leaves,,inca-foods-culantro-paste,
  • Cilantro, 5, Stems,,,
  • Medium Yellow Onion, ½, Chopped,,,
  • Medium Red Onion, ½, Chopped,,,
  • Tomato Paste, 1, Tablespoon,,hlthpunk-pure-tomato-double-concentrate-tomato-paste-tube-5-3-oz,
  • Pilsner, 1, Can,,,
  • Capers, 2, Tablespoons,,delicias-caperberries-in-brine,
  • Extra Virgin Olive Oil, 4, Tablespoons,,hellenic-farms-greek-extra-virgin-olive-oil-16-9,
  • Cumin Seeds, ½, Teaspoon Toasted,,whole-roasted-cumin-seeds,
  • Smoked Sweet Spanish Paprika, 1, teaspoon,,smoked-sweet-spanish-paprika,
  • Dried Thyme, 1, Teaspoon,,dried-thyme,
  • Dried Oregano, 1, Teaspoon,,daphnis-and-chloe-sea-isle-oregano-2oz,
  • Banana Leaf or aluminum foil, For Steaming,,,,
  • Kosher salt and black pepper to taste,,,,,
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Arroz con Calamares (Puerto Rican Calamari Rice)

Arroz con Calamares is a vibrant Puerto Rican dish that is rich in flavor. Aromatic vegetables and fragrant spices are sautéed with tomato paste, capers and squid in its ink. Easily recreate at home for an authentic taste of Puerto Rico. 

Written By César Pérez | Sep 16, 2021

Ingredients

Arroz con Calamares (Puerto Rican Calamari Rice)
  • Short Grain Rice, 2, cups,,calaspara-rice,
  • Calamari in its Iink, 2, tins,,la-brujala-squid-ink,
  • Garlic, 5, cloves,,,
  • Ají Dulce (small sweet peppers), 4,,,
  • Cubanelle Pepper, 1 ,,,
  • Culantro, 5, Leaves,,inca-foods-culantro-paste,
  • Cilantro, 5, Stems,,,
  • Medium Yellow Onion, ½, Chopped,,,
  • Medium Red Onion, ½, Chopped,,,
  • Tomato Paste, 1, Tablespoon,,hlthpunk-pure-tomato-double-concentrate-tomato-paste-tube-5-3-oz,
  • Pilsner, 1, Can,,,
  • Capers, 2, Tablespoons,,delicias-caperberries-in-brine,
  • Extra Virgin Olive Oil, 4, Tablespoons,,hellenic-farms-greek-extra-virgin-olive-oil-16-9,
  • Cumin Seeds, ½, Teaspoon Toasted,,whole-roasted-cumin-seeds,
  • Smoked Sweet Spanish Paprika, 1, teaspoon,,smoked-sweet-spanish-paprika,
  • Dried Thyme, 1, Teaspoon,,dried-thyme,
  • Dried Oregano, 1, Teaspoon,,daphnis-and-chloe-sea-isle-oregano-2oz,
  • Banana Leaf or aluminum foil, For Steaming,,,,
  • Kosher salt and black pepper to taste,,,,,
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Directions:
  1. Wash and rinse rice in cold water until water begins to run clear, about 5 minutes.
  2. Finely chop garlic, peppers, culantro, cilantro, and onions.
  3. In a medium caldero (aluminum cauldron) or Dutch oven, heat olive oil over medium-high heat. Add garlic, peppers, culantro, cilantro, onions, bay leaves, and capers. Sauté for 5 minutes, stirring occasionally. 
  4. Add calamari and its ink, tomato paste, oregano, thyme, paprika, cumin, salt, and pepper. Sauté for an additional minute.
  5. Fold in washed rice and let toast for 3 minutes, stirring occasionally. 
  6. Pour in can of pilsner and extra water if necessary until liquid reaches an inch above the surface of the rice. Taste liquid, taking this time to add more salt or pepper if necessary.
  7. Give one good stir, making sure to stir from the bottom to the top of the rice. Allow liquid to reduce undisturbed until it reaches the surface of the rice, about 5 minutes. 
  8. Once liquid has reduced, give one final stir and reduce heat to low. Cover rice with banana leaf or aluminum foil and cover. Allow to cook undisturbed for 20-25 minutes. Pro tip: Don’t peak! The secret to perfect rice is to let it be during the cooking process. No additional stirring or uncovering of the pot.
  9. Remove pot from heat and allow to rest undisturbed for an additional 5 minutes.
  10. Uncover rice and fluff with a fork. Serve with a generous drizzle of extra virgin olive oil, a final pinch of paprika, and a few charred lemon wedges.