Description[edit | edit source]

Squid rice

Ingredients[edit | edit source]

Directions[edit | edit source]

  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.
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