Rice and Squid Recipe

Name: Rice and Squid
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 3 cups diced ( 1/2 inch) onion (about 3/4 pound); 1 cup diced ( 1/2 inch) celery (about 3 ribs); 3/4 cup diced ( 1/2 inch) scallion (6 to 8 scallions); 2 pounds cleaned squid, cut into 1-inch pieces; 2 cups Thai rice (about 14 ounces), available in some supermarkets and most Asian specialty food stores; 2 cups diced ( 1/2 inch) ripe tomato; 6 to 8 cloves garlic, peeled and chopped (about 1 1/2 tablespoons); 1 2-inch piece fresh ginger, peeled and chopped (about 1/4 cup); Peel of 1 lemon, removed with a vegetable peeler; 1 or 2 Thai peppers (amount depending on pepper size and desired hotness), chopped; 2 teaspoons salt, plus additional to taste; Tabasco red pepper sauce (optional)

Servings: persons

1/4 cup olive oil
3 cups diced ( 1/2 inch) onion (about 3/4 pound)
1 cup diced ( 1/2 inch) celery (about 3 ribs)
3/4 cup diced ( 1/2 inch) scallion (6 to 8 scallions)
2 pounds cleaned squid, cut into 1-inch pieces
2 cups Thai rice (about 14 ounces), available in some supermarkets and most Asian specialty food stores
2 cups diced ( 1/2 inch) ripe tomato
6 to 8 cloves garlic, peeled and chopped (about 1 1/2 tablespoons)
1 2-inch piece fresh ginger, peeled and chopped (about 1/4 cup)
Peel of 1 lemon, removed with a vegetable peeler
1 or 2 Thai peppers (amount depending on pepper size and desired hotness), chopped
2 teaspoons salt, plus additional to taste
Tabasco red pepper sauce (optional)

1
In a large, sturdy saucepan, heat the oil until hot but not smoking.
2
Add the onion, celery and scallion, and cook for 2 to 3 minutes, stirring occasionally.
3
Add the squid and rice, and mix well.
4
Stir in the tomato, garlic, ginger, lemon peel, Thai pepper and salt, along with 2 1/2 cups warm tap water.
5
Bring the mixture to a boil, stirring occasionally so it doesn't stick.
6
When it comes to a full boil, reduce the heat to very low, cover, and cook for 20 minutes.
7
Let the mixture rest for 5 to 10 minutes before serving.
8
If desired, pass additional salt and Tabasco sauce.

820

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup olive oil, 3 cups diced ( 1/2 inch) onion (about 3/4 pound), 1 cup diced ( 1/2 inch) celery (about 3 ribs), 3/4 cup diced ( 1/2 inch) scallion (6 to 8 scallions), and more.

Yes, Rice and Squid falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice and Squid

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