Baked squid rice recipe | Good Food

Baked squid rice in a casserole dish

1 tbsp olive oil
1 onion
finely chopped
1 carrot
finely chopped
half a small bunch of parsley
stalks and leaves separated, both finely chopped
4 garlic cloves
crushed or finely grated
300g paella
or short-grain rice
600ml fish stock
2 tsp or 2 x 4g sachets squid ink
250ml vermouth blanco
or fino sherry
280g jar chargrilled artichokes
in oil, drained, a few reserved whole and the rest roughly chopped
400g cleaned squid
(ask your fishmonger to do this for you), chopped into rings
lemon wedges
to serve

Method

step 1
Heat the oven to 180C/160C fan/gas 4. Heat the oil in an ovenproof frying pan over a low heat and fry the onion, carrot and parsley stalks for 12-15 mins until softened but not golden. Stir in the garlic and cook for 2 mins, then stir in the rice and fry for a few minutes until starting to turn translucent.
step 2
Combine the stock and squid ink in a jug and set aside. Pour the vermouth or sherry into the rice and cook for a few minutes until reduced a little, then pour in the inky stock, chopped artichokes and squid. Mix well, then put in the oven and cook for 35-40 mins until the rice is tender and the liquid has been absorbed. Scatter over the whole artichokes and parsley leaves. Serve with the lemon wedges for squeezing over.