1 1/2 lb squid, with tentacles
4 tbsps olive oil
1 large onion, chopped
1 pimento, chopped
1 clove garlic, crushed
1 medium tomato, chopped
1 tbsp minced parsley
salt and pepper
large pinch saffron
1/2 dried red chilli, crumbled
1/4 cup dry red wine
2 cups short grain rice
3 3/4 cups fish broth
1 pimento, cut in strips
GARLIC SAUCE...
1/2 cup olive oil
3 crushed cloves garlic
Instructions...
1) Clean squid, reserving inc sacs and tentacles. Cut into
1/2 " rings or peices. Chop the tentacles.
2) Heat te oil in a wide 12 " casserole. Saute onion until
wilted. Add the squid rings and tentacles and saute for
5 mins then add the chopped pimento, garlic, tomato,
parsley, salt and pepper, saffron and chilli.Cover and
simmer for 30 mins.
3) Break the ink sacs in a cup and mix with the wine. Pass
the mixture through asieve several times until most of
the ink is extracted. Reserve. Add the rice and boiling
hot broth to the casserole then stir in the ink mixture.
Boil and cook stirring, over a medium high heat, for 10
minutes.
4) Decorate with pimento strips and transfer to a 325 F
oven. Bake uncovered for 15 minutes until the rice is
almost done. Cover with foil, remove from oven and sit
for 10 mins.
5) Make garlic sauce. Put the garlic in a blender and
gradually pour in the oil with the motor running. Serve
separately. Serve the rice with a salad and a dry white
wine.
