Arroz de Choco

Ingredients

 * 4 medium whole squid
 * 1 piece ginger, peeled and minced
 * 1 tbsp. extra-virgin olive oil
 * 2 medium yellow onions, peeled and cut into thin wedges
 * 2 cups long-grain rice
 * 4 whole cloves
 * 2 bay leaves
 * 6 medium tomatoes, cored and quartered
 * Salt and freshly ground black pepper

Directions
1. To clean the squid: Cut off tentacles just below the eyes, remove and discard beak, and set tentacles aside. Push out entrails by sliding the back of a knife along the body from the tail to the opening. Pull out quill and discard with entrails. Peel off skin, if you like. Cut tentacles in half lengthwise and cut body into rings. Combine squid and ginger in a small bowl and set aside.

2. Heat oil in a medium saucepan over medium heat. Add onions and cook until soft, about 5 minutes. Add rice, cloves, and bay leaves and cook, stirring, for 1 minute. Add tomatoes and 2 1/2 cups water. Increase heat to medium-high, bring to a boil, and cook 10 minutes.

3. Add squid, season to taste with salt and pepper, and stir well. Reduce heat to low, cover, and cook until liquid is absorbed and rice is tender, about 15 minutes. Set aside for 5 minutes. Discard bay leaves before serving.