Rice and Squid

• 1/4 cup olive oil
• 3 cups diced ( 1/2 inch) onion (about 3/4 pound)
• 1 cup diced ( 1/2 inch) celery (about 3 ribs)
• 3/4 cup diced ( 1/2 inch) scallion (6 to 8 scallions)
• 2 pounds cleaned squid, cut into 1-inch pieces
• 2 cups Thai rice (about 14 ounces), available in some supermarkets and most Asian specialty food stores
• 2 cups diced ( 1/2 inch) ripe tomato
• 6 to 8 cloves garlic, peeled and chopped (about 1 1/2 tablespoons)
• 1 2-inch piece fresh ginger, peeled and chopped (about 1/4 cup)
• Peel of 1 lemon, removed with a vegetable peeler
• 1 or 2 Thai peppers (amount depending on pepper size and desired hotness), chopped
• 2 teaspoons salt, plus additional to taste
• Tabasco red pepper sauce (optional)

1. In a large, sturdy saucepan, heat the oil until hot but not smoking.
2. Add the onion, celery and scallion, and cook for 2 to 3 minutes, stirring occasionally.
3. Add the squid and rice, and mix well.
4. Stir in the tomato, garlic, ginger, lemon peel, Thai pepper and salt, along with 2 1/2 cups warm tap water.
5. Bring the mixture to a boil, stirring occasionally so it doesn't stick.
6. When it comes to a full boil, reduce the heat to very low, cover, and cook for 20 minutes.
7. Let the mixture rest for 5 to 10 minutes before serving.
8. If desired, pass additional salt and Tabasco sauce.

olive oil, onion, celery, scallion, rice, tomato, garlic, fresh ginger, lemon, peppers, salt, tabasco red pepper sauce

Taken from cooking.nytimes.com/recipes/403 (may not work)