Rice and Squid
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 ⓘ
Instructions
- 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 & Diet Analysis (per serving)
603
kcal
30% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).