Ingredients
1 tin of calamares en su tinta (squid in ink)
2 cloves garlic, chopped
1 yellow onion, chopped
1 green pepper, chopped
½ cup of chopped fresh cilantro, or a full cup if, like me, you love this herb
½ cup of chopped fresh parsley
1 (10 oz) package of frozen, riced cauliflower
1 tablespoon olive oil
1 teaspoon dried oregano
Salt and black pepper, to taste
Splash of white wine (optional)
Instructions
Add the chopped garlic and the squid, with all the ink, to a small bowl and set aside.
Prep the vegetables and herbs first, as this dish comes together quickly. Heat the olive oil in a large frying pan and saute the onions until translucent. Add in the green pepper and cook until softened. Add the frozen, riced cauliflower, along with a pinch of salt, black pepper to taste, the dried oregano, and a splash of white wine. Continue cooking until the cauliflower is done and liquid is gone.
Turn off the heat and add the garlic, squid, and all the ink, along with the herbs. Mix well to incorporate and season with more salt and black pepper, if needed.
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This is my ride or die dish. I always have a tin of squid in the pantry so that I can throw this meal together whenever I crave something savory and satisfying. To be generous, it’s a sad version of paella, from which sparks endlessly culinary creativity. Add in other seafood, swap the squid for mussels, and et voila: you have you created your own ride or die meal.
If you prefer, make this dish with rice instead; the proportions of the other ingredients above work well when cooking 1 cup of dried rice.