Rice Salad with Calamari Recipe

Ingredients

100 g squid (body only), cleaned
100 g black rice
1/2 onion
2 lemons
2 celery stalks
1 hot red pepper
4 tablespoons of olive oil
1 teaspoon of İçim Butter
3 sprigs of chopped parsley
½ tomato, diced

Preparation

Put the rice in a pot with the onion, 1 tbsp olive oil and 400 g water. Cover and cook over low heat for about 25 minutes until the rice is absorbed and soft. Remove from the stove and rest covered for 10 minutes. Then spread it on a piece of greaseproof paper and let it cool. Remove the onion from inside.

Put the squid in a medium pan with a glass of water, a teaspoon of İçim Butter and a pinch of salt. After bringing to the boil, cook for a minute and remove from heat.

Drain the squid and cut them into rings. Thinly slice one of the lemons and squeeze the juice from the other. Mix the rice with the squid, lemon juice, a pinch of salt and 3 tablespoons of olive oil and divide among the serving bowls.

Garnish with chopped parsley and diced tomatoes and serve.