Arroz con Calamares en su Tinta (Squid Ink Rice)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
50 minutes
Number of servings
8
Difficulty
Medium
Ingredients
4 1/2
cup(s) water
2
cup(s) washed rice
750
gr squid
2
piece(s) round onions, chopped
2
piece(s) scallion stalks, chopped
2
clove(s) garlic, chopped
1
piece(s) finely chopped green bell pepper
3
tbsp oil
pinch salt and pepper to taste
Directions
- Clean and wash squid very well, taking great care to remove ink sacs without breaking them.
- Then break these and pour ink into separate cup.
- Cook squid in water for 10 minutes, remove and chop.
- Meanwhile oil has been heating.
- In pot where rice will be prepared, sauté onions, garlic and bell pepper with salt and pepper.
- Add rice and squid, stir for few minutes, pour in broth squid was cooked in, and cook everything over medium heat for about 20 minutes until rice begins to dry.
- Add ink, stir, cover and let finish cooking until dry to taste.
- Should be slightly moist.