Saturday, April 12, 2008

Arroz con Calamares (Rice with Squid)

Serves 6.


4 cups water

2 1/2 cups rice

2 4 oz. containers of squid in its ink

1/2 cup alcaparrado (a mix of olives, capers and pimiento, or just olives)

2 tsp. salt

1 tsp black pepper


Heat oil in a saucepan with and saute the calamares over medium heat for 5 minutes. Add the remaining ingredients. Bring the mixture to a boil. Reduce heat to a simmer and cook until the liquid has evaporated.

Stir the rice, cover, and cook over very low heat for 30 minutes, stirring every 10 minutes.

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