Calamari and Rice

3
jonl34 0

"Squid, rice and a heavy dose of garlic combine to create a simple and delicious dinner that is ready in under thirty minutes!"
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Ingredients

45 m servings 380 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 60.8g
  • 20%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 356 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the olive oil in a large skillet over medium-high heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the squid and continue to cook and stir until toasted. Pour in the white wine, stirring to release any bits of food from the bottom of the pan. Simmer for about 10 minutes over medium heat to reduce the liquid.
  2. Add the rice, water and tomato paste to the saucepan and bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes, until rice is tender and the water has been absorbed, adding water if needed. Remove from the heat and season with salt and pepper before serving.

Reviews

3

Very bland even when I added onions and dashes of old bay seasonings (per reviewers addition). Use chicken broth instead of water.

Delicious! I added an onion, doubled the black pepper and added 2 T of Old Bay Seasoning.

Too bland for me. I added 1/4 cup of chopped celery, onion, 1/2 of a green bell pepper and a whole jalapeno pepper.