Calamari and Rice
From the Kitchen of Home of Cooks
Time to Prepare: 15 minutes Cook Time: 1 hr 10 minutes Serving: 6 People
1 lb frozen cleaned wild caught calamari tubes and tentacles, cut tubes in ½ to 1 inch circles or pieces 1 lb medium shrimp (optional) ¼ cup olive oil ½ cup white wine 1 medium yellow onion, chopped 3 garlic cloves, chopped 1 ½ cup long grain rice 1 15 oz can crushed tomatoes ¼ cup parsley, chopped (optional) 5 cups water, hot 1 teaspoon salt pepper to taste
Rinse and cut calamari tubes into ½ to 1 inch rings or pieces. Chop the tentacles into small pieces or leave the way they are.
Add olive oil in a dutch oven or large pot. Saute onion over medium heat until translucent. Add the calamari and garlic and saute for a few minutes until calamari turns pink and its liquid is absorbed. Add white wine and cook until it evaporates.
Add tomato sauce, 2 cups hot water and partially cover the pot and cook stirring occasionally until the water is almost absorbed.
Add the rice and saute a couple of minutes. Now add the rest of the water, salt and pepper and cook for 18-20 minutes.
If you are using shrimp, you may add the shrimp into the rice and calamari four minutes before the end of the cooking time.
Turn the heat off, cover and let sit for 15 minutes before serving and any excess liquid will be absorbed during that time.
I used the Town Dock fully cleaned calamari.
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