*  Exported from  MasterCook  *
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Seafood                          Italian
                 Rice                             Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Squid with tentacles
    4       tb           Olive oil
    1       lg           Onion -- chopped
    1                    Pimiento -- chopped
    1                    Tomato -- peeled, seeded,
                         - -- & chopped
    2                    Garlic clove -- minced
    1       tb           Parsley, minced
                         -Kosher salt -- to taste
                         -Pepper -- to taste
    1       pn           Saffron threads
      1/2                Chili pepper, deveined
      1/4   c            Dry red wine
    2       c            Short-grain rice
    3       c            Fish broth or claim juice,
                         -heated to a boil
    1                    Pimiento, cut into strips
                         -----------------------GARLIC --
   3    Garlic cloves, crushed 1/2 c Olive oil
   Clean the squid, reserving their ink sacs and the
   tentacles. Cut the squid into 1/2-inch-wide rings or
   into pieces. Chop the tentacles.
   In a wide, shallow casserole, preferably earthenware
   and about 12 inches across, heat the oil and saute the
   onion until it is wilted. Add the squid rings and
   tentacles and saute for 5 minutes; then add the
   chopped pimiento, tomato, garlic, parsley, salt,
   pepper, saffron, and chili pepper. Cover and simmer
   for 30 minutes.
   Break the ink sacs into a cup and mix with the wine.
   Pass this mixture through a sieve several times until
   most of the ink is extracted. Reserve. Add the rice
   and boiling hot broth to the casserole and stir in the
   ink mixture.  Season with salt and pepper.  Bring to a
   boil and cook over medium-high heat, uncovered, and
   stirring occasionally, for 10 minutes, or until the
   rice is no longer soupy but some liquid remains.
   Decorate with the pimiento strips and transfer to a
   325-degree oven. Bake for 15 minutes, uncovered, until
   the liquid is absorbed but the rice is not quite done.
   Remove from the oven, cover lightly with foil and let
   sit for 10 minutes.
   While the rice is resting, make the garlic sauce.
   Place the crushed garlic in a processor or blender.
   Very gradually, with the motor running, pour in the
   oil. Blend until smooth. Serve separately.
   This recipe is based on Penelope Casas' Arroz Negro
   from her excellent book The Foods and Wines of Spain.
   The result is a superb, rich black risotto. Use only
   Italian short-grain rice; otherwise the dish will not
   work. The rice will be mushy.
   Yield:  4-6 servings.  Note:  Serve this dish with a
   salad and a dry white wine. From: Pat Stockett Date:
   Mon, 10-1
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