You will need
250 g clean calamari (arrow squid), sliced into rings
2 cloves garlic, crushed
1 bay leaf
½ lemon, sliced
½ – 1 chilli, sliced, with seeds
1 cup (250 ml) water
2 x 25 g Ina Paarman’s Liquid Fish Stock
¼ cup (60 ml) Basmati rice
¼ cup (60 ml) Ina Paarman’s Reduced Oil Lime & Coriander Dressing
± 10 baby Roma tomatoes, halved
watercress or micro herbs
Don’t be tempted to cook the calamari for longer than 1 minute. The 5 minute standing time is vital. Overcooking calamari will toughen it.
Place the thawed out calamari in a saucepan with the garlic, bay leaf, lemon, chilli, water and Fish Stock. Bring to the boil for one minute and immediately remove from the heat. Cover with a lid and allow to stand for 5 minutes.
Spoon the calamari out with a slotted spoon. Leave to cool. Add the rice to the remaining fish stock in the saucepan and cook for ± 15 minutes until done. Leave to cool. Toss calamari with the Dressing.
To serve, spoon a little rice into each bowl, add the calamari and garnish with remaining ingredients.