Arroz de Choco

Description
Squid rice

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.
 * 2) Push out entrails by sliding the back of a knife along the body from the tail to the opening.
 * 3) Pull out quill and discard with entrails.
 * 4) Peel off skin, if you like.
 * 5) Cut tentacles in half lengthwise and cut body into rings.
 * 6) Combine squid and ginger in a small bowl and set aside.
 * 7) Heat oil in a medium saucepan over medium heat.
 * 8) Add onions and cook until soft, about 5 minutes.
 * 9) Add rice, cloves, and bay leaves and cook, stirring, for 1 minute.
 * 10) Add tomatoes and 2½ cups water.
 * 11) Increase heat to medium-high, bring to a boil, and cook 10 minutes.
 * 12) Add squid, season to taste with salt and pepper, and stir well.
 * 13) Reduce heat to low, cover, and cook until liquid is absorbed and rice is tender, about 15 minutes.
 * 14) Set aside for 5 minutes.
 * 15) Discard bay leaves before serving.