Did you know that the most popular Squid platter among islanders and Nuyoricans is Arroz Con Calamares? Also, known as “Black Rice” because its cooked with the Squid AND its ink.
2 cups Rice
1 tblsp Olive Oil
2 oz Cured Ham, diced
1 small Green Pepper, chopped
1 clove Garlic, minced
4 tblsp Goya Sofrito or Recaito
1 tblsp of Roasted Red Peppers
1/2 cup Tomato Sauce
1 cube of Chicken Bouillon
3 4-ounce cans of Goya Squid (in their ink)
Handful of Pimiento-Stuffed Spanish Olives
Salt & Pepper to taste
3 cups of Water
1) Wash rice and strain.
2) Heat oil in heavy kettle and brown ham over moderate heat.
3) Add bell pepper, garlic and Goya Sofrito or Recaito. Saute for about 3 minutes.
4) Add tomato sauce and bouillon cube.
5) Stir in the Goya Squid and Olives
6) Stir in the rice and add water (should cover contents by 1/2 inch)
7) Season with salt and pepper.
8) Bring to a boil. Cover tightly and simmer on low heat until liquid is absorbed (about 20 min). If you prefer drier rice, uncover and simmer 5 minutes longer.
9) Garnish with Roasted Red Peppers.
Yield: 6 servings
I like to complement this dish with White Cannellini Beans!