Rice with squid is a classic dish in many Mediterranean countries. It has a perfect combination of ingredients and a sophisticated appearance. The dish is quite light, and at the same time very nutritious, thanks to the properties of this seafood.
For a richer taste and color, rice is supplemented with vegetables. Corn and green peas are great. The groats are boiled separately, and then combined with fried vegetables and seafood in a pan.
The most important nuance in this dish is to cook the squid correctly so that they do not become rubbery. It is convenient to use fresh frozen carcasses that do not need to be cleaned.
Ingredients:
Rice - 200 gr.
Fresh frozen peeled squids - 2 pcs.
Frozen green peas - 50 gr.
Frozen corn - 50 gr.
Bulb onion - 1 pc.
Vegetable oil - 2-3 tbsp.
Ground garlic - 0.5 tsp
Oregano - 0.5 tsp
Salt to taste
Ground pepper - a pinch
How to cook:
1. First of all, boil the rice separately. Rinse the groats intensively with running water, draining the cloudy liquid several times. Next, place it in a saucepan, fill it with clean water in a double volume. After boiling, season with salt and cook the rice until cooked over low heat. Stir occasionally to avoid burning. See the package for the exact cooking time.
2. At the same time peel off the onion head, rinse, cut into small squares. Place the onion slices in a preheated skillet with enough oil.
3. Saute the vegetable for 3-4 minutes until light golden and transparent, stirring regularly.
4. Throw in the peas and corn. Sauté together over moderate heat for the next 3 minutes, stirring occasionally with a spatula.
5. Rinse the peeled squid carcasses with water, thereby ridding them of the remaining ice. Be sure to blot the moisture off with a paper towel. Then cut into large rings without damaging their integrity.
6. Load the squids into a skillet with vegetables. Fry for no more than 2 minutes. During this time, they will decrease in size and become elastic. The main thing is not to keep them on fire for a long time, this seafood does not tolerate prolonged heat treatment, since in this case it becomes rubbery. At the same time, season the mixture with the indicated spices and salt to taste, stir.
7. Next, transfer the finished rice to the main composition.
8. Simmer the contents of the pan over low heat for about 4 minutes. To prevent the rice from burning, pour in a small amount of water (about 20 ml). After removing the container from the heat, let the dish brew for another 10 minutes so that the rice absorbs the taste and smell of the accompanying components.
Sprinkle chopped herbs on top of the dish before serving.
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