Tomato rice with roasted
squid and SELECT
balsamic vinegar with carob
Ingredients
2 medium squids approximately 700-800g, cleaned
700 g ripe tomatoes, grated
2 tbsp. tomato paste
1 dried onion, finely diced
1 clove garlic, crushed
4 tbsp mint, finely chopped
300 g Carolina rice
120 ml olive oil
100 g SELECT balsamic vinegar with carob
Salt
Pepper, freshly ground
Instructions
1.Heat 80 ml of olive oil in a large pan, over medium heat and sauté the onion for about 3 minutes, until slightly softened.
2.Add the squid, cut into small strips, sauté for another 3 minutes and deglaze with the SELECT balsamic vinegar with carob.
3.Add the garlic and the tomato paste and sauté for another 1 minute, stirring. Add the tomatoes, season with salt and pepper and stir.
4.Add the rice (which we have rinsed very well in a colander under running water) and sauté for another 1 minute, stirring until it turns a light golden.
5.Add 650 ml of hot water, lower the heat and cover the pan with the lid.
6.Simmer for about 20 minutes, until the rice is well softened and absorbs most of the liquid.
7.Sprinkle with mint, and remove from the heat. Drizzle with the remaining olive oil and serve.
