1 kg of cleaned squid
2 packets of fish broth dissolved in 5 cups of boiling water (1.2 liters)
1 large onion (150 g) chopped
5 cloves of garlic chopped
1/3 cup of dendê oil (80 ml)
2 cups of rice (400 g)
1/3 cup of chopped cilantro (25 g)
1/2 teaspoon of dedo-de-moça pepper flakes
1 tablespoon of grated ginger
1 tablespoon of salt
1/4 cup of chopped green onion (20 g)
For decorating
5 points of green onion
2 dedo-de-moça peppers (10 g)
1 kg of cleaned squid
2 packets of fish broth dissolved in 5 cups of boiling water (1.2 liters)
1 large onion (150 g) chopped
5 cloves of garlic chopped
1/3 cup of dendê oil (80 ml)
2 cups of rice (400 g)
1/3 cup of chopped cilantro (25 g)
1/2 teaspoon of dedo-de-moça pepper flakes
1 tablespoon of grated ginger
1 tablespoon of salt
1/4 cup of chopped green onion (20 g)
For decorating
5 points of green onion
2 dedo-de-moça peppers (10 g)
In a kitchen pot, place the squid with the backbone down
Cut between the tentacles and the eyes, separating the squid into two parts
Cut off the backbones and reserve
Cut the squid along the upper body part
Open it up and let the inside facing upwards
With a knife, make some superficial cuts diagonally on the squid's body
Repeat the cuts in the opposite direction, forming a checkerboard pattern
Reserve the tentacles and body
In a medium saucepan, boil the fish broth at high heat
Add the squid bodies, backbones, and reserved tentacles and cook at medium heat, stirring occasionally, until the body curls around itself, forming a tube (approximately 1 minute)
Drain and reserve separately the liquid and the squid parts
In a large saucepan, over high heat, sauté the onion and garlic in dendê oil, stirring often, until the onion is soft (approximately 2 minutes)
Add the rice and stir-fry constantly, until it's loose (about 5 minutes)
Add the reserved liquid, cilantro, pepper flakes, ginger, and salt, mix well, and let it simmer (approximately 1 minute)
Cook over low heat until the rice starts to soften (about 10 minutes)
Add the reserved squid parts and cook until they're soft (about 15 minutes)
Transfer to a large bowl, add the chopped green onion, and mix well
Decorate with green onion points and dedo-de-moça peppers and serve immediately
194 calories per serving
Obs.: In this recipe, the squid cutting is typical of Chinese cuisine
As for Western culture, dendê oil is essential in Bahian cooking.
