Rice With Squid, Penelope Casas Arroz Negro

• 1 1/2 pounds squid, with tentacles
• 4 tablespoons olive oil
• 1 large onion, chopped
• 1 pimento, chopped
• 1 tomato, chopped
• 2 cloves garlic, minced
• 1 tablespoon minced parsley
• Coarse salt and freshly ground pepper to taste
• Large pinch saffron
• 1/2 pod chili pepper, seeds removed, crumbled
• 1/4 to 1/2 cup dry red wine
• 2 cups short-grain rice
• 3 to 4 cups fish broth or clam juice
• 1 pimento, cut in strips
• Garlic sauce
• 3 cloves garlic, crushed
• 1/2 cup extra-virgin olive oil

1. Clean the squid, reserving the ink sacks and the tentacles.
2. Cut the squid into half-inch wide rings or into pieces.
3. Chop the tentacles.
4. In a wide, shallow casserole, preferably earthenware and about 12 inches across, heat the oil and saute the onion until it is wilted.
5. Add the squid rings and tentacles and saute five minutes, then add the chopped pimento, garlic, tomato, parsley, salt, pepper, saffron and chili pepper.
6. Cover and simmer 30 minutes.
7. Break the ink sacs in a cup and mix with the wine.
8. Pass this mixture through a sieve several times until most of the ink is extracted.
9. Reserve.
10. Add the rice and broth, boiling hot, to the casserole and stir in ink mixture.
11. Season with salt and pepper.
12. Bring to a boil and cook over medium-high heat, uncovered, and stirring occasionally, for 10 minutes, until the rice is no longer soupy but some liquid remains.
13. Decorate with the pimento strips and transfer to a 325-degree oven.
14. Bake 15 minutes, uncovered, until the liquid is absorbed but the rice is not quite done.
15. Remove from the oven, cover lightly with foil and let sit 10 minutes.
16. While the rice is resting, make the garlic sauce.
17. Place the crushed garlic in a processor or blender.
18. Very gradually, with the motor running, pour in the oil.
19. Serve the rice with a salad and a dry white wine like Cepa de Oro.
20. Pass the garlic sauce separately.

tentacles, olive oil, onion, pimento, tomato, garlic, parsley, salt, saffron, chili pepper, red wine, shortgrain rice, fish broth, pimento, garlic sauce, garlic, extravirgin olive oil

Taken from cooking.nytimes.com/recipes/5307 (may not work)