Recipe

Calamari rice

Jun 30, 2010 2:00pm
  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Calamari rice
  • 1 1/2 cup (300g) jasmine rice
  • 1 cup (250ml) bottled tomato pasta sauce
  • 3 1/2 cup (875ml) water
  • 600 gram baby squid hoods, cleaned
  • 2 clove garlic, crushed
  • 1 cup fresh flat-leaf parsley, chopped coarsely
  • 1/3 cup (25g) shaved parmesan

Method

Calamari rice
  • 1
    Rinse rice under cold water until water runs clear; drain.
  • 2
    In a medium saucepan, combine rice, sauce and water; bring to the boil, stirring occasionally. Reduce heat; simmer, covered tightly, for about 15 minutes, or until tender. Remove from heat; stand, covered, for 5 minutes.
  • 3
    Meanwhile, slice squid thickly into rings. Combine squid and garlic in a medium bowl.
  • 4
    In a heated, oiled large frying pan, cook squid, in batches, for about 2-3 minutes, or until tender. Combine squid with rice and parsley. Serve sprinkled with cheese.

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