ARROZ CON CALAMARES / Calamari Rice

Ingredients :

1 lb (2 k) squids

½ cup olive oil

1 large onion finely chopped

3 tablespoons ground garlic

1 cup green onion chopped (white and green part)

¾ 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

Salt

Pepper

Preparation:

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, ¾ cup green onion, fresh yellow ají, sundried red ají paste, herb mix, squid ink, ¾ 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

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