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Καλαμάρι με ρύζι

Squids with rice


Cooking time:

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35 minutes

Servings:

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4

Print

Ingredients:

• 700 gr of cleaned and cut squids
• 350 gr of long grain rice
• 220 gr of onion cut into thin slices
• 140 gr of red peppers cut into cubes
• 140 gr of yellow peppers cut into cubes
• 120 ml of olive oil
• 500 gr of freshly grated tomato
• 70 gr of tomato paste
• 1 teaspoon of dill
• 1 teaspoon of sweet paprika
• 2 teaspoons of salt
• 1 teaspoon of pepper
• 1 tablespoon of dried tarragon (optional)

Preparation:


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Take the squid rings out of the bag and place them in a strainer, over a deep bowl, to collect the thawing fluids.

Cover the bowl with a wet towel or a cling film and place it in the refrigerator. The squid rings are thawed after regaining their elasticity.

Execution:


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Rinse the squids and allow them to drain in a strainer.

Boil the rice according to the instructions of the package. Cool off and drain the rice immediately. In a deep pan heat the olive oil and sauté the onions until soft. Then add the squids and stir for approximately 5 minutes.

Then add the peppers and the grated tomato. When it starts to boil lower the heat and continue boiling for 5 more minutes.

Add the rice and stir well. Then remove the pan from the heat.

Finally, add the rest of the ingredients, the salt, the pepper, the estragon, the tomato paste, the paprika and the dill, stir well and serve immediately.