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INGREDIENTS

■ 600g squid rings and tentacles (900g whole)

■ 2 cups of rice

■ 2 red onions, cut to wedges

■ 4 whole cloves

■ 2 bay leaves

■ 2 whole ginger root, peeled and minced

■ 6 medium tomatoes, quartered

■ 4 cups of water

■ black pepper

■ 4 tablespoons of olive oil


DIRECTIONS

1. Mix squid in a bowl with half the minced ginger, 2 tablespoons of olive oil, salt and pepper. Cover and refrigerate.

2. Peel and cut the red onions each to 8 wedges. Quarter the tomatoes.

3. Heat 2 tablespoons of olive oil in a large saucepan; add the onions and fry until translucent.

4. Add the rice, cloves, the remaining ginger and bay leaves to the pan and continue to cook for 1 minute.

5. Add the quartered tomatoes to the pan and 2 cups of water, season with salt and pepper. Bring the pan to a boil, lower the heat and simmer covered for about 20 minutes or until the rice is cooked and the liquid absorbed.

6. About five minutes before the rice is ready, heat 2 tablespoons of oil in a frying pan to sizzling. Add the squid and sear for 2-3 minutes until opaque. Transfer the squid and any crispy ginger pieces to a dish and cover to keep warm.

7. Remove the bay leaves from the rice and serve topped with the seared squid.

Prep: 10 | Cook: 30m | Serves: 4-6 | Easy

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