An inventive and delicious squid dish made with a lovely and aromatic combination of spices in a tomato based sauce. You can use shop-bought tomato puree, or make your own according to the recipe below.
1 person made this
- For the squid
- 500g whole fresh squid (because we need the ink)
- 1/2 large onion, chopped
- 125ml vegetable oil
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamon
- 3 tablespoons tomato puree (see footnote)
- 2 tablespoons oyster sauce
- 1 tablespoons caster sugar
- salt and pepper
- For the rice
- 370g long grain rice
- 60g butter
- 1 bunch spring onion, finely chopped
- 1L water
MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min
- To make the blackened squid: clean the squid thoroughly; take the head out but DON'T throw it away.
- Cut off the tentacles near the head, and cut the neck off on the end which contains a silver bag (it has the ink inside it)
- Throw away the middle head which has eyes and the mouth (it looks like ball in the middle of the tentacle).
- Cut the squid body and wings into bite size pieces. Rip the silver bag until the ink comes out, then let the squid soak in its own ink in a bowl.
- Heat the oil in a boiling pan or big saucepan. Sweat the onion in the oil for 15-20 minutes on low-medium heat. Meanwhile start preparing the rice.
- To make the rice pilaf: melt the butter. Add the spring onions and stir a little bit.
- Add the rice and stir until each grain covered by butter; add the water.
- Put in the rice cooker OR let it simmer on the hob with the lid on.
- Back to the squid: After the onion has sweated perfectly, add the coriander, cumin and cardamon until the aromas come out. Add the tomato puree (either homemade or shop-bought), add the oyster sauce.
- Stir evenly and let it simmer until you find the oil has separated from the sauce. Then add the squid with its ink, stir evenly. Add the sugar.
- Let it simmer and add salt and pepper to balance the sweet flavour.
- Simmer until the oil has separated from the sauce (the oil should be orange-red colour).
- Serve the blackened squid with rice pilaf on side.
You can use shop-bought, but this homemade tomato puree is easy, and you can make plenty of this and store it in fridge for approximately 3 weeks. You'll need: 6 round tomatoes, 1-2 chillies (optional), 2 tablespoons salt and vegetable oil to cover.
Simply puree all ingredients in a blender, then simmer in a saucepan till all the excess liquid has evaporated and you have a paste. Store covered with oil in the fridge for up to 3 weeks.