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Ingredients
- 1 pound of long grain rice
- 1 can of 8 ounces of squid in its ink
- 1 medium onion
- 1 chopped red pepper
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon tomato sauce
- ¼ cup dry wine
- 1 tablespoon salt
- 3 cups water
Directions
- Finely chop the onion, pepper and garlic and place into rice pan
- Add olive oil, tomato sauce, squid and ink and cook for five minutes
- Add the water, salt and wine and cook for five minutes
- Add the rinsed and drained rice and cook over medium heat for 20 minutes, stirring occasionally
- Reduce heat and cover the rice and continue cooking for approximately 15 miunutes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 6 servings | |
| Calories 338 | |
| Calories from Fat 45 | 13% |
| Total Fat 5.08g | 6% |
| Saturated Fat 0.77g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1187mg | 49% |
| Potassium 169mg | 5% |
| Total Carbs 63.8g | 17% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.67g | 1% |
| Protein 5.86g | 9% |
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Comments
January 20, 2009Hi John, You can pick them up in most of the bay area mexican markets. Look for the Goya brand, but I think most Mi Rancho supermarkets stock some sort of canned squid.
January 17, 2009Looks great, Sergio. I want to try this. Can you pick up a can of Calamares in a normal mexican supermarket?
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