Thursday, February 26, 2015
Our Experience with that Squid and Rice Recipe
Remember how I said we were trying that Squid and Rice recipe on my Meal Plan post this week?
Goya was having a promo on Savingstar for if you spend $20, you get $5 back. I almost made it to $20!! I need to go back and find almost $5 worth of stuff to reach my goal. Those marketing gurus are so sneaky! I don't normally buy Goya stuff at all, because I really just hadn't thought of it or looked at their stuff or for whatever reason! After this week, I will have spent $20 on their stuff!
I'm actually excited to try out some of their other stuff and other recipes. I think it's good to switch things around and shake things up a bit.
So, how DID that Squid and Rice turn out? My son was so excited to have it. I think he would have eaten the whole pot by himself. . . . .well, the squid anyway. I know there are probably a lot of you out there who eat squid like it's nothing. But I've never been a chewy seafood kind of girl. I don't like to have to eat chewy stuff. I've never been a fan of conch or any other chewy seafood.
My son however had fried calamari a couple weeks ago on a day out with Dad. Plus, he learned over the summer that he really likes seafood. We went to the Crab Shack on Tybee Island when we stopped in Savannah on our way down to Florida last year.
And then we did seafood again when we were in Gulf Shores, Alabama the next week.
So, the boy has learned that he really likes seafood!
Here's what our squid looked like in the can. It's canned in it's own ink. It was more red that I thought it would be and it was really greasy.
These were the three basic ingredients--the pimiento just for garnish.
We usually use brown or black rice here, but I figured I better make the recipe as-is. The only other thing that the recipe on the can calls for is minced garlic and some kind of little olives or capers that I couldn't find in the store. We just chopped up green olives with pimientos and added them post-cooking.
As far as the recipe goes, I thought maybe it could have used a little salt (although cooking with the little olive/capers might have made it saltier if we would have had them). Luckily the squid was not as chewy as I thought it would be. The rice became black from the squid ink. Everyone finished it up quickly. For next time, I'll have to figure out a way to stretch the recipe. The "4" servings that it made were too small for us. Maybe I'll add a little chicken or something next time, too.
Have you ever tried squid?