Squid With Rice

Recipe Ingredients

1/4 cup	59ml	Oil
1 cup	62g / 2.2oz	Onion - chopped (large)
3 lbs	1362g / 48oz	Cleaned squid - cut in rings
4		Garlic cloves - chopped
1		Green bell pepper - seeded, chopped
1/2 cup	73g / 2.6oz	Parsley - chopped
2		Tomato sauce - (8 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 3/4 cups	280g / 9.9oz	Rice

Recipe Instructions

Heat oil in heavy-bottomed pot over high heat. Add onion and saute until lightly browned. Add squid rings and tentacles and saute together. Add garlic, bell pepper, parsley, tomato sauce and salt and pepper to taste. Squid will release liquid.

Cover and simmer over low heat until squid is tender, 1 to 1 1/2 hours, adding rice last 30 minutes. Stir regularly.

This recipe yields 8 servings.

Each serving: 302 calories; 425 mg sodium; 222 mg cholesterol; 9 grams fat; 37 grams carbohydrates; 18 grams protein; 0.59 gram fiber.

Source:
The Los Angeles Times, 10-27-1999

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