Rice and Squid

By Jacques Pepin

Total Time
40 minutes
Rating
4(23)
Comments
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Ingredients

Yield:6 servings
  • ¼cup olive oil
  • 3cups diced ( ½ inch) onion (about ¾ pound)
  • 1cup diced ( ½ inch) celery (about 3 ribs)
  • ¾cup diced ( ½ inch) scallion (6 to 8 scallions)
  • 2pounds cleaned squid, cut into 1-inch pieces
  • 2cups Thai rice (about 14 ounces), available in some supermarkets and most Asian specialty food stores
  • 2cups diced ( ½ inch) ripe tomato
  • 6 to 8cloves garlic, peeled and chopped (about 1½ tablespoons)
  • 12-inch piece fresh ginger, peeled and chopped (about ¼ cup)
  • Peel of 1 lemon, removed with a vegetable peeler
  • 1 or 2Thai peppers (amount depending on pepper size and desired hotness), chopped
  • 2teaspoons salt, plus additional to taste
  • Tabasco red pepper sauce (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

508 calories; 12 grams fat; 2 grams saturated fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 69 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 30 grams protein; 867 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Stir in the tomato, garlic, ginger, lemon peel, Thai pepper and salt, along with 2½ 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.

  3. Step 3

    Let the mixture rest for 5 to 10 minutes before serving. If desired, pass additional salt and Tabasco sauce.

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Ratings

4 out of 5
23 user ratings
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Comments

SB

Basically turned out like a Thai-style risotto/fried rice with squid. The lemon peel really perfumed the dish and added an elegant touch, residual squid ink added a nice bit of color and flavor. Had this with roasted green beans on the side, was a bit dry. Would serve with something a bit more saucy next time e.g. a simple veg (beans? zucchini?) with garlic & tomatoes to maintain emphasis on the main dish. Alternatively, a Thai/other SE Asian-style curry would also be a great accompaniment.

SB

Basically turned out like a Thai-style risotto/fried rice with squid. The lemon peel really perfumed the dish and added an elegant touch, residual squid ink added a nice bit of color and flavor. Had this with roasted green beans on the side, was a bit dry. Would serve with something a bit more saucy next time e.g. a simple veg (beans? zucchini?) with garlic & tomatoes to maintain emphasis on the main dish. Alternatively, a Thai/other SE Asian-style curry would also be a great accompaniment.

WiscoCooks

Maybe a Thai cucumber salad would make a nice side?

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