Spanish culinary guides offer rice and paella recipes

Chef Quique Barella, host of the Canal Cocina program 'Nuestros arroces', has shared a recipe for squid rice (arroz con calamares). The preparation involves searing squid and asparagus, incorporating rice with salmorreta, and cooking with fish stock. The dish is finished with sea urchins or prawns and served with traditional alioli.

To assist with successful rice preparation, SOS has released a technical guide for making paellas. The guide provides specific measurements based on rice varieties to ensure correct texture. For SOS Redondo, a ratio of 600 ml of broth per 100g of rice is recommended for a 13-15 minute cook time. SOS Bomba requires 650 ml of broth per 100g of rice for 15-17 minutes, while SOS Especial Paellas requires 700 ml of broth per 100g of rice for an 18-20 minute cooking period.