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Spiced Calamari with Dirty Style Rice

Published by Scott Doherty on

Spiced Calamari with Dirty Style Rice

jose gourmet spicy calimari

Serves 2

INGREDIENTS:

2 Tins of Jose Gourmet Calamari in Ragout

1 medium-sized Spanish onion

2 cloves of garlic

2 ribs of celery

1 poblano pepper

1 tsp cayenne pepper

2 tsp paprika

1 tsp black pepper

3 Tbsp salt

1.5 cups of white rice

3 cups of chicken stock or water (if using purchased stock make sure it is unsalted)

1 scallions (for garnish)

Canola oil

FOR THE DIRTY RICE:

Start by dicing all of the vegetables into small pea-sized pieces and mince the garlic. In a medium-sized stockpot, over medium heat put enough canola oil to cover the bottom of the pan. When there are just a few wisps of smoke coming from the oil add all the vegetables excluding the garlic. Saute until tender with a little color on the vegetables stirring occasionally to prevent burning. Add the garlic, salt, and all the spices to the pan. Stirring to make sure the spices do not burn. Add the rice to the pan continuing to stir. When the rice is warm to the touch add the water and stir.  Lower the heat and cover the pan. Let cook until rice is cooked and no water remains (15-20 minutes).  Transfer rice out of the pan to stop the cooking.

FOR PLATING:

Slice the scallions thinly on a 45-degree bias. On two plates divide the rice evenly. Place the calamari on top of the rice. Spoon the ragout out of the tins and onto the calamari and the rice (I recommend mixing a little hot sauce into the ragout). Garnish with a few slices of scallion onto each of the calamari.


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