Calamares en su Tinta with Rice

Ingredients

Quantities are for one portion.

• 50 mlwhite wine
• 15 mlolive oil
• 70 gdry white rice
• salt and pepper to taste
• 150 gsquid tubes and tentacles, sliced (ensure 1 tsp squid ink is reserved or bought separately)
• 1onion, finely diced
• 50 mltomato passata
• 1garlic clove, minced

Method

1. Steam the white rice in a small pot until fluffy. Keep warm.
2. Heat the olive oil in a wide pan. Sauté the finely diced onion and minced garlic until very soft and sweet.
3. Add the sliced squid to the pan, cooking briefly until opaque.
4. Pour the white wine into the pan, letting it bubble and reduce.
5. Dissolve the dense squid ink into a spoonful of warm water and pour it into the pan along with the tomato passata to turn the sauce black.
6. Reduce the heat, cover, and simmer slowly until the thick, dark sauce coats the squid and the meat is tender.
7. Serve the visually striking black squid and its dense sauce alongside the pure white steamed rice.