Ingredients: 4 cups water 2 1/2 cups rice 2 4 oz. containers of squid in its ink 1/2 cup alcaparrado (a mix of olives, capers and pimiento, or just olives) 2 tsp. salt 1 tsp black pepper Directions:1. Heat oil in a saucepan with and saute the calamares over medium heat for 5 minutes. Add the remaining ingredients. Bring the mixture to a boil. Reduce heat to a simmer and cook until the liquid has evaporated. 2. Stir the rice, cover, and cook over very low heat for 30 minutes, stirring every 10 minutes. |