|This was taken in Seville, Spain, as the parade for Holy Week began.|
2 lbs small squid cleaned
6 TB olive oil
1 onion, chopped
5 whole canned tomatoes, drained and cut into small pieces
2 peppers, red and green, chopped
400 grams (2-1/2 c arborio rice or any rice)
1 litter water or stock
1 tsp cayenne pepper
1 TB of squid ink (available in packets or bottles from Italian or Spanish specialty stores) mixed with
50 ml Sherry
1/2 lb cooked prawns or shrimp and mussels
3 cloves garlic
1/2 tsp salt
100 ml oil
If squid is small, leave them whole. Otherwise cut them up.
Heat the oil in a pot or a wok. Saute the onions and peppers. When onions turn translucent, add the squid a fry for around 3-5 minutes. Add the tomatoes and cook for a few minutes; then add the 100 ml water or stock and cook for 20 minutes more till liquid is reduced.
Add the rice the 3/4 litter of water, sherry-squid ink mixture, salt, and cayenne pepper. Stir rice well and simmer stirring from time to time so the mixture does not stick in the pan. Cook for about 20 minutes.
Meanwhile, combine the 3 cloves of garlic and 1/2 tsp salt in a mortar and pestle. Crush the garlic well till blended pouring the olive oil slowly.
|Garnish the squid-rice mixture with cooked shrimp and mussels.|
Spoon some garlic sauce drizzled on top and serve the rest in a separate bowl.
|Above, is the traditional Easter bread I bought which I brought back home. It was delicious!|