Cuban cuisine utilises the fresh native seafood in neighbouring waters and fresh regional produce. This savoury squid and rice dish, known as arroz con calamares, requires alcaparrado – a Cuban mix of olives, capers and pimiento.
4 cups water
2 ½ cups long-grain rice
250g squid in its ink
½ cup alcaparrado *
2 teaspoons salt
1 teaspoon black pepper
- Heat oil in a saucepan with and saute the calamares over medium heat for 5 minutes. Add the remaining ingredients. Bring the mixture to a boil. Reduce heat to a simmer and cook until the liquid has evaporated.
- Stir the rice, cover, and cook over very low heat for 30 minutes, stirring every 10 minutes.
* Alcaparrado is a mix of olives, capers and pimiento, but can be substituted with just olives.