Calamari with Rice

Directions

We start with the calamari. Wearing gloves, clean them by removing the backbone and ink. Make a light cut on the bottom to allow water to pass through and rinse off any sand or debris.

Slice the calamari into thick rings and cut the tentacles in half lengthwise. Rinse them well and place them in a strainer. In a deep pot, heat some olive oil. Once heated, add the onions, followed by the garlic, tomato paste, and calamari (after draining excess liquid). Saute until the color of the calamari changes.

Next, add the white wine, crushed tomatoes, and a little vegetable broth. Allow the calamari to simmer gently. Once the calamari is cooked, measure the remaining liquid and add the appropriate amount of yellow rice and additional vegetable broth if needed. Simmer for about 10 minutes, and towards the end, add a bit of dill, parsley, and fennel. Remove the pot from the heat and let the rice absorb the remaining liquid.

Serve with a drizzle of olive oil, freshly ground pepper, and sprinkle with parsley.

• You can omit the tomato paste if you prefer your dishes less red.
• You can deglaze the pot with ouzo instead of wine and use a bit of fennel instead of dill for a different flavor profile.
• The calamari can be prepared in advance by cleaning and cutting it and storing it in a strainer with a plate underneath in the refrigerator, covered with a damp towel.
• If you slice the rings thinner, be mindful of the cooking time.
• The pot should be removed from the heat when small holes appear on the surface. Calculate the amount of broth to be added to the pot, considering that it should be one part rice to three parts broth.