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Squid Rice

Squid Rice

Squid Rice

Seafood is very light, fresh and suitable for summer recipes. And many rice recipes in all Mediterranean countries have seafood as ingredient. Calamari or squid or cuttlefish is one of the most frequently employed when we prepare seafood rice or risotto.
The recipe presented here is with Greek origin and is an easy way to have a quick and tasty lunch or light dinner during the hot summer days. The rice that is used is Arborio rice that is usually used when cooking risotto, that is why you can use Carolina rice if you prefer.


1 kg. squid (calamari) or cuttlefish

200 gr. olive oil

1 bigger onion, chopped

150 gr. dry white wine

200 gr. Arborio or Carolina rice

2 tablespoons fresh dill, chopped

juice of half lemon

salt and pepper to taste

Clean, wash and cut the squid in rings. Saute the onion with 100 gr. olive oil, add the squid rings and fry for 4 minutes. Add the wine and half glass of water, cover and cook for 15 minutes.

Squid RiceIn a bigger deep pan saute the rice with the rest of the oil (100 gr.) add 3 glasses of water. Add salt, pepper and cook for 10 minutes. Uncover the pan where the squid is cooking, stir well and add it to the pan with the rice. Stir well, add dill and cook for a while. 
Add lemon juice, stir well and serve.

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