Spanish Calamari Rice

SERVES 6-8 AS a main course


250g chorizo,
chopped in small cubes

  • drizzle of olive oil
  • 2 large red or yellow peppers, diced
  • 1 large onion, diced
  • 2 garlic cloves, finely chopped
  • 2 cups long grain rice (basmati)
  • 2 tablespoons tamatiestraat
    spanish spice (dried oregano, fine cumin, chili powder, black pepper, smoked paprika, onion powder, garlic powder, fine salt)
  • liquid (check specific rice instructions)
    • 3 cups chicken stock
    • 1 cup tomato puree
  • before serving
    • 200g pitted green olives, sliced
    • 2 fresh tomatoes, diced
    • 30g flat leaf parsley, chopped
  • protein of choice
    • 500g calamari, well dried
    • (or chicken, prawns or fish)
  • optional serving additions for a more mexican twist
    • fresh limes
    • ½ cup feta cheese, crumbled
    • fresh coriander, chopped


  1. Heat a medium casserole pan with the chopped chorizo and a drizzle of olive oil. When the chorizo starts to fry, add the peppers, onion and garlic and fry for another 2-3 minutes.
  2. Add the rice to the pan and fry for 2 minutes.
  3. Add the dried calamari and Spanish spice to the pan and fry for a further minute.
  4. Now add the chicken stock and tomato puree. Stir well and turn the heat up to bring the mixture to a boil. When it starts boiling, cover with a lid and reduce to a gentle simmer for 12 minutes or until rice is tender and liquid absorbed (check cooking instructions of the specific rice you are using).
  5. Add the olives, tomatoes and parsley and fluff rice with a fork.