3 hrs 25 mins
Chef #1228626's Note:
Also known as "Crna Riz" or "black rice", this recipe is traditionally a risotto made with squid ink, and wine. This alcohol free version is much easier to prepare, and is a great way to introduce kids to squid.
My Private Note
Units: US | Metric
- 1For the best taste, and tenderest squid, you need the freshest squid possible. Frozen squid is frozen as soon as it's caught, and will produce better results than previously thawed squid. Its also a lot less expensive.
- 2Check that the box is not bulging on one end, indicating it was thawed and refrozen.
- 3Thaw the squid by wrapping the box in plastic wrap, and submerging in tepid to warm water for a couple of hours. The thawed squid should smell fresh, and there should be no need to rinse. Clean the squid by separating the head and body, and pulling out the quill. On fresh squid, the quill will pull out easily, in one piece. The guts should pull out with the squid. Eggs can be left behind in the body. Cut the bodies into 3/4 inch squares.
- 4Clean the tentacles by squeezing the heads to push out the beak, and cutting away the beak, guts and eyes from the tentacles. For "black" rice, remove the ink sacs from several of the larger squid, and slit open to remove the ink. Add to the skillet at the same time as the squid.
- 5Traditionally this is a risotto, however this can result in overcooked squid, so we recommend pre-cooking the rice. Bring rice and water to a boil, then lid tightly and leave on low heat for 20 minutes. The rice should be added to the squid while still hot.
- 6In some oil in a heavy 12" skillet, fry onions until they start to turn golden. Then add crushed garlic and cook for a minute. Then add chopped squid (and optional ink). Stir on high heat until squid turns white, and then another minute. This will take about 6-10 minutes, depending on how hot your stove is. Do not overcook! Properly cooked squid will be completely white, yet very tender.
- 7Mix in parsley, remove from heat. Season with salt and pepper, and stir in hot rice. Finish with extra virgin olive oil. Check seasoning.
- 8Can be served thick, as a main course or side dish, or with more liquid, as a soup. Garnish with grated Romano cheese.
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Nutritional Facts for Croatian Squid With Rice
Serving Size: 1 (378 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 410.9
- Calories from Fat 118
- Total Fat 13.1 g
- Saturated Fat 4.0 g
- Cholesterol 411.0 mg
- Sodium 542.9 mg
- Total Carbohydrate 37.5 g
- Dietary Fiber 2.1 g
- Sugars 5.0 g
- Protein 33.9 g