Full of aromas and extremely tasty, this risotto-like dish will satisfy your appetite for seafood.
Serves: 4 Prep. time: 30′ Cooks in: 40′ Ready in: 1:10′
1.200 gr. squids, cleaned, washed
1/3 cup extra-virgin olive oil
1 large onion, grated
4 spring onions finely chopped
1 tbsp sweet paprika
1 tbsp coriander seeds, crushed
250 g tomato juice
1 tbsp sugar
1 tbsp red wine vinegar
1 cup long grain white rice
salt, black pepper
Pat dry squids and, if large, cut them in half.
In a large pan heat oil on medium heat and cook all onion for 1-2 minutes until fragrant. Stir in paprika and then squids. Stir for 1 minute and then add coriander, tomato, sugar and vinegar along with a cup of hot water. Season with salt and pepper, cover with lid and simmer on low heat until squids are tender.
Stir in rice, add a cup of water or vegetable stock and simmer on low heat until rice absorbs all water. Add any extra water if needed and extra salt or pepper. When rice is ready and fluffy serve with crusty bread.
Photo: Anastasia Adamaki – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Καλαμαράκια με ρύζι και κόλιανδρο