Boys of Cooking

Arroz con Calamares (a.k.a. Squid Rice)

Made with canned cuttlefish, this is a real favorite of ours. When we are feeling lazy, it’s an easy meal. And faster than calling Jiffy Squid for a delivery! We’d never serve this to friends, who generally don’t like fishy flavors or things with tentacles, but for us it’s perfect comfort food.

Made with canned cuttlefish, this is a real favorite of ours. When we are feeling lazy, it’s an easy meal. And faster than calling Jiffy Squid for a delivery! We’d never serve this to friends, who generally don’t like fishy flavors or things with tentacles, but for us it’s perfect comfort food.

, ,
Makes 3 servings
Shopping List

2 4-ounce cans cuttlefish in ink

1 cup rice

3 cloves garlic

2 TBL capers

¼ cup pitted olives (we prefer kalamata)

1½ roasted red pepper

1 tsp olive oil

In a large saucepan, bring

  • 1½ cups water

to the boil. Reduce heat to low and add

  • 2 4-ounce cans cuttlefish, in ink
  • 1 cup rice
  • 3 garlic cloves, cut into very thin slices
  • 2 tablespoons capers
  • ¼ cup pitted, oil-cured olives, halved
  • 1½ roasted red pepper, cut into strips ½ x 2 inches
  • 1 teaspoon olive oil
  • ½ teaspoon salt

Cook on a low heat, covered, for 20 minutes. When the rice is fully cooked, it’s ready to serve.