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1
Clean the squid, reserving the ink sacks and the tentacles.
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2
Cut the squid into half-inch wide rings or into pieces.
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3
Chop the tentacles.
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4
In a wide, shallow casserole, preferably earthenware and about 12 inches across, heat the oil and saute the onion until it is wilted.
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5
Add the squid rings and tentacles and saute five minutes, then add the chopped pimento, garlic, tomato, parsley, salt, pepper, saffron and chili pepper.
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6
Cover and simmer 30 minutes.
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7
Break the ink sacs in a cup and mix with the wine.
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8
Pass this mixture through a sieve several times until most of the ink is extracted.
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9
Reserve.
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10
Add the rice and broth, boiling hot, to the casserole and stir in ink mixture.
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11
Season with salt and pepper.
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12
Bring to a boil and cook over medium-high heat, uncovered, and stirring occasionally, for 10 minutes, until the rice is no longer soupy but some liquid remains.
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13
Decorate with the pimento strips and transfer to a 325-degree oven.
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14
Bake 15 minutes, uncovered, until the liquid is absorbed but the rice is not quite done.
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15
Remove from the oven, cover lightly with foil and let sit 10 minutes.
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16
While the rice is resting, make the garlic sauce.
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17
Place the crushed garlic in a processor or blender.
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18
Very gradually, with the motor running, pour in the oil.
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19
Serve the rice with a salad and a dry white wine like Cepa de Oro.
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20
Pass the garlic sauce separately.
