About this recipe:An inventive and delicious squid dish made with a lovely and aromatic combination of spices in a tomato based sauce. Served over a simple spring onion rice pilaf, it is divine. You can use shop-bought tomato puree, or make your own according to the recipe below.
For the squid
500g whole fresh squid (because we need the ink)
1/2 large onion, chopped
125ml vegetable oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground cardamon
3 tablespoons tomato puree (see footnote)
2 tablespoons oyster sauce
1 tablespoons caster sugar
salt and pepper
For the rice
370g long grain rice
1 bunch spring onion, finely chopped
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
To make the blackened squid: clean the squid thoroughly; take the head out but DON'T throw it away.
Cut off the tentacles near the head, and cut the neck off on the end which contains a silver bag (it has the ink inside it)
Throw away the middle head which has eyes and the mouth (it looks like ball in the middle of the tentacle).
Cut the squid body and wings into bite size pieces. Rip the silver bag until the ink comes out, then let the squid soak in its own ink in a bowl.
Heat the oil in a boiling pan or big saucepan. Sweat the onion in the oil for 15-20 minutes on low-medium heat. Meanwhile start preparing the rice.
To make the rice pilaf: melt the butter. Add the spring onions and stir a little bit.
Add the rice and stir until each grain covered by butter; add the water.
Put in the rice cooker OR let it simmer on the hob with the lid on.
Back to the squid: After the onion has sweated perfectly, add the coriander, cumin and cardamon until the aromas come out. Add the tomato puree (either homemade or shop-bought), add the oyster sauce.
Stir evenly and let it simmer until you find the oil has separated from the sauce. Then add the squid with its ink, stir evenly. Add the sugar.
Let it simmer and add salt and pepper to balance the sweet flavour.
Simmer until the oil has separated from the sauce (the oil should be orange-red colour).
Serve the blackened squid with rice pilaf on side.
You can use shop-bought, but this homemade tomato puree is easy, and you can make plenty of this and store it in fridge for approximately 3 weeks. You'll need: 6 round tomatoes, 1-2 chillies (optional), 2 tablespoons salt and vegetable oil to cover. Simply puree all ingredients in a blender, then simmer in a saucepan till all the excess liquid has evaporated and you have a paste. Store covered with oil in the fridge for up to 3 weeks.