Name: Spiced Rice and Squid
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: For 4–6 people
Ingredients: 1 tsp finely chopped lemon grass; 2 tbsp lime juice; 340 g/12 oz/1½ cups Thai Fragrant or other long grain rice, washed and drained; 450–550 g/1-1¼ lb squid, thoroughly cleaned and cut into rings or bite-sized pieces; 2 tbsp olive oil or peanut oil; 2 cloves; 5-cm/2-inch cinnamon stick; 2 green cardamoms; 2 shallots, finely sliced; ½ tsp salt; 2 cloves garlic, crushed; 1 tsp finely chopped parsley; 1 tsp finely chopped chillies, red or green; 1 tbspchopped coriander/cilantro leaves; 28 g/1 oz butter (optional); 505 ml/18 fl oz/2¼ cups fish stock or water; 2 tbsp light soy sauce or fish sauce; 1 tbsp olive oil or peanut oil; 1 tsp sugar

Preparation info

For
4–6
people

Difficulty
Easy
Ready in
50 min

Appears in

The Rice Book

By Sri Owen

Published 1993

About

I have purposely kept the spices in two separate groups: the sweet ones for the rice, the hot ones for the squid. So the two parts of the dish have their own distinct flavours, which combine harmoniously together at the end.

Ingredients

450–550 g/1-1¼ lb squid, thoroughly cleaned and cut into rings or bite-sized pieces

Method

Mix all the ingredients for the marinade in a glass bowl and marinate the squid for 10–15 minutes.

Heat the olive oil in a saucepan, and fry all the ingredients for the rice, except the rice itself and the stock or water, stirring all the time, for 3 minutes. Add the stock or water, and bring to the boil. When it is boiling, put the rice in, stir, and lower the heat. Simmer for 10–15 mi

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Ingredients

Method

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