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1
Separate the cleaned shrimp in two equal portions. Mince or grind one portion and set aside. Cut the remaining shrimp into larger pieces and set aside.
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2
In a large heavy-bottomed pot, saute the onion in the olive oil over medium heat. When the onion is translucent, add the garlic and stir for a minute.
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3
Add 2 tablespoons of the parsley and stir once or twice.
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4
Add the chopped squid. Cook for a minute or two, stirring, until the squid changes color from translucent to flat white.
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5
Add the wine and bubble for about a minute.
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6
Add the tomatoes, turn down the heat to low, and cover. Simmer for about 45 minutes; the oil will separate. Do not add salt at this point, as it will toughen the squid. (Can be made ahead to this point and refrigerated. Bring up to the simmer to complete the recipe.).
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7
In a separate pot simmer the water.
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8
Add the rice to the squid reduction over medium high heat, stirring well to thoroughly coat the rice.
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9
Add a ladle of the simmering water, stirring the rice constantly to wipe it away from the sides and bottom of the pot. When the water has been absorbed or has evaporated, add another ladleful of water and continue stirring. Continue to add water as it is absorbed. The rice should not be inundated with water, and the heat should remain medium-high.
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10
After about 15 minutes add the ground shrimp, salt to taste and several grindings of black pepper.
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11
Continue to cook, stirring and adding water. About 5 minutes before the rice is done, add the larger pieces of shrimp and hot pepper to taste. Correct for salt and pepper.
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12
The rice is done when it is tender without being mushy. It should not be chewy or chalky. It should be fairly liquid.
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13
Just before serving, off heat, add the remaining 2 tablespoons of olive oil and the remaining chopped parsley.
