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Rice with Squid

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  • Prep 10 min
  • Total 40 min
  • Ingredients 9
  • Servings 4
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Rice with squid is a very simple dish that does not need much presentation. The ingredients themselves make this meal look elegant and attractive. During my childhood, this was one of my favorite meals; I would always ask my mother to make it several times each month. I also remember how she would prepare it with a side of habichuelas guisadas or stewed red beans, but I always preferred it alone or with a few tostones.
Jeannette Quiñones Cantore
Updated Sep 23, 2015
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Ingredients

  • 2 cups of long grain rice
  • 1 lb. sliced squid, preferably fresh and still with ink
  • 2 cans (4.4 oz.) of squid, in ink
  • 2 cups fish broth or water
  • 1 red onion, diced
  • 3 cloves of garlic, crushed
  • 2 tablespoons olive oil
  • 1/4 cup fresh parsley, chopped
  • Salt to taste

Directions

  •  
    1
    In a pot, heat the olive oil and sauté the onion, garlic and parsley for two to three minutes.
  •  
    2
    Next, add the fresh squid and the canned squid with ink. Let cook for a few more minutes and add-in the fish broth.
  •  
    3
    When the mixture begins to boil, stir in the rice and cook on medium heat for 25 to 30 minutes, or until the rice is tender. Serve with tostones or if you prefer with stewed red beans.

Expert Tips

  • tip 1
    You can skip the canned squid if the fresh calamari comes with ink or if you just prefer the dish to have a lighter color.
  • tip 2
    Don’t add too much broth or water because the squid itself releases a lot of water while cooking.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Rice with squid is a very simple dish that does not need much presentation. The ingredients themselves make this meal look elegant and attractive. During my childhood, this was one of my favorite meals; I would always ask my mother to make it several times each month. I also remember how she would prepare it with a side of habichuelas guisadas or stewed red beans, but I always preferred it alone or with a few tostones.
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