Calamars au riz

Ingrédients

• 400 grams calamari rings (fresh or frozen)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup olive oil
• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, finely chopped
• 1 tsp dry oregano
• 1 cup long grain rice
• 1 cup tomato sauce
• 1 1/2 - 2 cup water
• 1/4 cup chopped fresh parley or basil
• 1 lemon

Préparation

1. 1

   Rinse your rice and place in a bowl and cover with water. Set aside.

2. 2

   Rinse and drain the calamari well, then season with salt and pepper.

3. 3

   Heat the 1/4 cup olive oil in a large skillet and fry the calamari over medium-high heat until cooked through. This will take approximately 3 minutes. With a slotted spoon or spatula remove the calamari from the frying pan and set aside in a bowl. You will notice that there is some liquid in the frying pan which has been released by the calamari. Pour all of this liquid into a measuring cup and set aside.

4. 4

   Heat 1 tablespoon of olive oil in the same frying pan and add the chopped onion, garlic and dry oregano. Cook over medium heat, stirring constantly, for 3 - 5 minutes.

5. 5

   Drain your rice and add it to the frying pan. Cook for a few minutes until opaque. Meanwhile, take the reserved liquid which you saved after frying the calamari and measure it out. Then, add enough water to reach 2 cups. Pour this into the frying pan with the rice and then add the tomato sauce. Stir well.

6. 6

   Cover the frying pan and cook over low heat for approximately 15 - 20 minutes. Check on your rice every 5 minutes to be sure that there is still enough liquid in the pan. If it appears too dry simply add more water, 1/4 cup at a time.

7. 7

   After 15 - 20 minutes check the rice for doneness. When the rice is cooked, add the calamari and parsley, or basil to the pan; stir well. Cook, covered, for an additional 3 - 5 minutes so that the calamari is heated through.

8. 8

   Before serving, add the juice of 1/2 lemon to the pan. Stir to combine.

9. 9

   Enjoy!