1½ pounds cleaned squid
2 TBL olive oil
1 medium onion
1 garlic clove
1 bay leaf
1½ cups canned tomatoes
1⅓ cups rice
a few stems of cilantro
Squid needs to be cooked quickly or else a long enough time to make it tender. I’m in the latter camp generally, so my technique for this recipe might differ from others you will find. The recipe is extremely foregiving, so don’t stress too much about exact quantities.
Chop finely,
- 1 medium onion
- 1 clove garlic
In a heavy pot (2-3 quarts), over a medium heat, add
- 2 TBL olive oil
and when the oil is heated, add add the onion and garlic. Let the mixture cook until they are tender and fragrant, but do not let them brown! While the mixture is cooking, cut up
- 1½ lbs cleaned squid
I like to use a mix of tentacles and bodies and I also prefer pieces that are bite-sized, but not rings. Cut it as you prefer but be sure to rinse it off to remove any sand. When the onions are tender, add the squid and let it saute for a few minutes. It will start to give off some liquid. Add
- 1 bay leaf
- 1½ cups of canned tomatoes, cut into chunks
- 1 tsp salt
- pepper (or red pepper flakes if you prefer), to taste
lower the heat (but maintain a gentle simmer) and cover the pot. When the mixture has cooked for about 20 minutes, add
- 1⅓ cups rice
- 2½ cups of water
Note that you can check the salinity at this point and if you think it needs a bit more salt, add to taste. Cover the pot for about 18-20 minutes, checking that the rice is cooked.
While you’re waiting, pluck and save all the leaves from
- a few stems of cilantro
When the rice is cooked, the mixture will still be a bit soupy. Check the salt and pepper, remove the bay leaf and dd the cilantro leaves, stirring them in. Serve in bowls. A bit of crusty bread and a glass of wine will be appreciated by your guests.