Arroz Con Calamares (Rice With Squid and Its Ink)

If you were Catholic and have Spanish or Cuban roots, this was a popular supper on Fridays.  While the dish originated in Spain, it eventually spread to other countries and is made in many Latin American countries.  The Cubans added the sofrito to the dish which is the way I was accustomed to eating it as a kid and the way my abuelita, who was from Spain, made it. Unless you are an expert at milking ink from fresh squid, I would recommend that you use good canned Spanish imported squid chunks in its ink. You can purchase them in specialty stores or online. For many, this dish is an acquired taste, but I never remember not liking like it!! Be sure to make the garlic sauce to drizzle over the rice and use a fresh squeeze of lemon to enhance the flavor. I, like my abuelito, enjoy a few dashes of Tobasco sauce on it.

MISE EN PLACE

INGREDIENTS:

• For the rice:
  • 1 5 oz. can petite diced tomatoes, drained with the juice reserved.
  • 2 4 oz. cans squid chunks in its ink
  • 1 Cup finely chopped onion
  • 3/4 Cup finely chopped green bell pepper
  • 1 Tbsp. finely chopped garlic
  • 1 1/2 Cup long grain rice
  • 1 Large bay leaf
  • 1/4 Tsp crushed red pepper flakes (optional)
  • 3 Cups chicken stock
  • 2 Tsp. kosher salt
  • 1 Tsp black pepper
  • 2 Tbsp olive oil
• For the garlic sauce:
  • 1/2 Cup good extra virgin olive oil
  • 1 Firmly packed Tbsp of minced garlic

INSTRUCTIONS:

• For the rice:
  • Finely dice the onions and green bell pepper
  • Drain the can of petite diced tomatoes, reserving the juice. Measure 1 cup of the drained tomatoes and set aside. Discard or save the remaining tomatoes.
  • In a four cup measuring cup, add the juice from the tomatoes and then the chicken stock to measure 3 cups of liquid.
  • Heat the oil in a deep sauce pan and add the onions, bay leaf, green bell pepper, and crushed red pepper (if you are using it). Sauté until the vegetables are very tender but not brown.
  • Add the garlic and continue sauteing until fragrant.
  • Add the diced tomatoes and sauté until the tomatoes have broken down a bit.
  • Add the salt, pepper, liquid, two cans of calamari and the ink. Bring to a boil.
  • Add the rice, stir well and cover with a lid. Reduce to simmer and cook for 30 minutes.
  • After 30 minutes, remove from heat and leave covered for 5 to 10 minutes.
  • Fluff the rice and serve with a wedge of lemon and a drizzle of the garlic sauce. I like to also sprinkle a little green onion on the top (not traditional).
• For the garlic sauce:
  • Heat the 1/2 Cup of olive oil in a small pan.
  • Add the garlic and begin cooking until you see the garlic sizzling. Remove from the heat and let stand until the sizzling stops.