ARROZ CON CALAMARES / Calamari Rice   
  Ingredients :
    1 lb (2 k) squids
    ˝ cup olive oil
    1 large onion finely chopped
    3 tablespoons ground garlic
    1 cup green onion chopped (white and green part)
    ž cup ají amarillo fresco / fresh yellow aji (chili), rinsed, seeded, deveine
    2 tablespoons aji panca / sundried red ají paste (chili)
    1 teaspoon herb mix (tarragon, thyme, marjoram)
    4 tablespoons squid ink
    1 cup red pepper, chopped
    1 cup dry white wine
    3 cups rice
    1 cup fresh peas
    2 cups water


Clean and rinse squids, cut bodies in rings and chop rest of squid coarsely.

In a skillet, heat olive oil and brown onion. Add garlic, ž cup green onion, fresh yellow ají, sundried red ají paste, herb mix, squid ink, ž cup red pepper, salt and pepper. Cook 10 minutes approximately at moderate heat. Add rice, bring to a boil for 2 minutes and add wine, water and peas. Cover pan and cook rice at moderately heat.

Before serving, add squids and remaining green onion and chopped pepper. Cook 5 to 10 minutes, just until squids are cooked. Serve immediately.

If squid ink is not available, substitute for 2 cups cilantro blended with 1 cup oil, and add it instead of the ink.

Serve with fresh yellow ají sauce.
        8 – 10 servings