Arroz con Calamari
Ingredients
- 1 cup medium grain rice
- 1 tin cuttlefish (squid) with ink Goya or Iberia brand recommended
- 1 Tbsp neutral cooking oil
- 1 Tbsp adobo seasoning
- 1 envelope sazón
- 2 Tbsp sofrito
- 3 Tbsp tomato sauce or 1 tsp tomato paste
- 1 ½ cups water
- sweet plantains & stewed black beans for serving, optional
Instructions
- In a medium pot over medium heat add your oil, sofrito and tomato sauce or paste, combine and heat through,
- Add the tin of cuttlefish/squid, combine and then add the rice. Combine thoroughly then add your water. Add the seasonings to taste.
- Bring to a boil when the rice has absorbed the liquid bring your flame to the lowest setting cover with a piece of foil fitted over the pot and the cover with your lid. Allow it to cook for 20 mins no peeking.
- Serve warm with plantains and/or black beans.
