RICE AND SQUID

Rice and Squid image

Provided by Jacques Pepin

Categories one pot

Time 40m

Yield 6 servings

Number Of Ingredients 13

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Ingredients

1/4 cup olive oil
3 cups diced ( 1/2 inch) onion (about 3/4 pound)
1 cup diced ( 1/2 inch) celery (about 3 ribs)
3/4 cup diced ( 1/2 inch) scallion (6 to 8 scallions)
2 pounds cleaned squid, cut into 1-inch pieces
2 cups Thai rice (about 14 ounces), available in some supermarkets and most Asian specialty food stores
2 cups diced ( 1/2 inch) ripe tomato
6 to 8 cloves garlic, peeled and chopped (about 1 1/2 tablespoons)
1 2-inch piece fresh ginger, peeled and chopped (about 1/4 cup)
Peel of 1 lemon, removed with a vegetable peeler
1 or 2 Thai peppers (amount depending on pepper size and desired hotness), chopped
2 teaspoons salt, plus additional to taste
Tabasco red pepper sauce (optional)

Steps:

In a large, sturdy saucepan, heat the oil until hot but not smoking. Add the onion, celery and scallion, and cook for 2 to 3 minutes, stirring occasionally. Add the squid and rice, and mix well.
Stir in the tomato, garlic, ginger, lemon peel, Thai pepper and salt, along with 2 1/2 cups warm tap water. Bring the mixture to a boil, stirring occasionally so it doesn't stick. When it comes to a full boil, reduce the heat to very low, cover, and cook for 20 minutes.
Let the mixture rest for 5 to 10 minutes before serving. If desired, pass additional salt and Tabasco sauce.

Nutrition Facts : @context http, Calories 508, UnsaturatedFat 9 grams, Carbohydrate 69 grams, Fat 12 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 867 milligrams, Sugar 5 grams