SQUID WITH RICE
INGREDIENTS
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1.2 kg Medium squid
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250g ripe tomatoes
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2 onions finely chopped
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3 clothes garlic finely chopped
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3 tsp olive oil
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4 Pinches of saffron threads
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1 tsp mixed herbs
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1 tsp fennel seeds
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salt and freshly ground pepper
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2 pinches of cayenne pepper
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2 cups long- grain rice
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3 cups water or 750 ml
METHOD
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Place one squared on a work surface. Hold the body with one hand and pull away the tentacles with the other. Discard the insides and the internal squid. Cut the tentacles off the head at the level of the eye and reserve, discarding the rest of the head. Wash the testicles and body, if the ladder contains eggs or roe, leave them, and they have an excellent flavor. Cut both the tentacles and the body into 1cm Cross wise slices. Prepare the remaining squared in the same way. Drop the tomatoes into boiling water for 10 seconds. Cool under running water, then peel half and squeeze out the seeds, chop the flash finally.
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Cross wise slices. Prepare the remaining squared in the same way. Drop the tomatoes into boiling water for 10 seconds. Cool under running water, then peel half and squeeze out the seeds, chop the flesh finally.
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Cook the squid in medium size hot over low heat, stirring with a wooden spoon, until they give out no more liquid. Add the chopped onions and garlic, stir begin and cook until no more liquid remains. Add the oil, saffron, herbs, fennel seed, salt, pepper, cayenne and rice and cook, stirring until everything is lightly browned.
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Add the tomatoes and water to the pot and bring to boil. Cover and cook until the rice is tender, about 25 minutes. Serve hot, directly from the pot.
Serves 6
