Yiayia’s One Pot Squid and Rice

ingredients

• ¼ cup olive oil
• 4 medium whole squid, gutted and cleaned, tubes sliced into rings and tentacles reserved separately
• 1 medium brown onion, quartered
• 2 garlic cloves, whole
• 1 large handful of parsley leaves
• 1 large handful of fresh mint leaves
• 2 tbsp tomato paste
• 500g tomato passata sauce
• 2.5 cups of water
• 1 cup basmati rice, uncooked & rinsed
• Generous pinches of salt and pepper

method

1. In a food processor, add the onion, garlic, parsley and mint. Blitz until finely chopped.
2. In a pot, heat olive oil over medium to high heat. Add the onion mixture into the pan and season with salt and pepper. Cook for 2-5 minutes or until onion is translucent.
3. Add the squid tentacles into the food processor and blitz until finely chopped. Add these into the pan and cook for a further 5 minutes.
4. Add tomato paste and stir. Add tomato passata and half of the water. Heat through for 2-3 minutes.
5. Add the rinsed basmati rice and cook for 15 minutes. Continually stir and add more water as it needs.
6. Just before the rice is ready, add the squid rings into the pot and stir. Cook for 5-7 minutes or until they’re completely cooked through and the mixture begins to thicken.