Spanish claypot rice



• 1 onion, peeled and chopped

• 4 cloves of garlic, peeled and chopped

• 1 tomato, chopped

• 2 tsp salt

• 2 cups short-grain brown rice

• 2 cups prawn stock

• 1 tsp saffron threads

• 1 tsp paprika powder

• 2 red peppers, seeds and white membranes discarded, cut into strips

• 3 large squids, beaks and cartilage removed, heads and ink sacs left intact and set aside, bodies cut into rings

• 8-12 large prawns, left unshelled

• 1 bunch of parsley, chopped

• 3 tbs olive oil


• Heat 2 tbs olive oil in a wok. Brown the chopped onion and garlic. Add the chopped tomato and salt.

• Add rice grains and fry until translucent. Add paprika powder and saffron threads and stir well.

• Add squid heads and red pepper. Cook until the ink is released and colours the rice evenly.

• Transfer rice mixture to a claypot.

• Add stock and cook covered, bringing to a simmer.

• Add squid rings. Continue to cook undisturbed over a low flame until the stock is totally absorbed.

• Taste and adjust the seasoning if needed.

• In the meantime, clean the wok, then heat 1 tbs olive oil. Sear the whole prawns until they turn pink.

• When the rice is almost ready, place the seared prawns on top and leave to cook further, for about five minutes, covered.

• Serve garnished with parsley or Chinese celery, chopped.


A version of this article appeared in the print edition of The Straits Times on March 15, 2016, with the headline 'Spanish claypot rice'. Print Edition | Subscribe