Rice with Squid

I've been a little concerned about trying this particular recipe, but I needn't have been. I was also quite surprised that we found the "new and unusual" ingredient in our regular grocery store (near the tuna and anchovies and other canned meats).

Yes, the squid (or calamari) was a bit tough and rubbery, but not too much and it didn't overpower the other ingredients. This was actually quite good. And that's a very good thing, because we get to have it again in a few weeks!

Arroz con Calamares

• 1/3 cup olive oil
• 1 green pepper, sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cans squid, drained
• 1 cup rice
• 2 cups water
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 bay leaves
• 1/4 cup white wine
• 1/2 cup green peas, cooked
• 2 tablespoons sliced pimiento or roasted red pepper strips

Heat the oil in a large oven-proof skillet; add green pepper, onion, and garlic and cook until softened. Stir in squid, rice, water, salt, pepper, and bay leaves. Bring to a boil, then cover and put in 400 degree oven and bake for 20 minutes. Sprinkle wine on top and garnish with peas and pimiento. Serves 2-4.

With the only difference being roasted red pepper strips instead of pimiento for the garnish, variation two was just as good as the first one.